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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creamy Cauliflower and Potato Soup Recipe

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This recipe for Creamy Cauliflower and Potato Soup is from Our Combined Culinary Genius Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ white onion, diced
2 potatoes (any variety), cubed
¼ cauliflower, little trees separated, keep stalk (skin and cube)
1 can (15 oz) white beans, rinsed
⅔ c nutritional yeast
4 c vegetable broth
salt and pepper
1 T olive oil
Directions:
Directions:
Heat olive oil in Dutch oven or stock pot on medium, add onion and saute for 2 minutes. Add cauliflower and potatoes, salt and pepper, and saute for another 10 minutes on low. Increase heat, add vegetable broth, and bring to a boil. Reduce to simmer, cook for 15-20 minutes. Meanwhile, add beans and nutritional yeast to blender. Once vegetables are cooked and have cooled, add 3/4 of vegetables and broth to blender. Cover, blend on high until smooth. Return to pot and stir together. Taste for salt and pepper again.

 

 

 

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