What you’ll need:
1 head of Cauliflower, cut in florets
5 small-medium Yellow Potatoes, peeled and diced
3 medium stalks celery, chopped
1 large carrot, peeled and chopped
1 medium cooking onion, chopped
2 garlic cloves, minced
1 tbsp fresh thyme
1 teaspoon dried oregano
1 Bay leave
Sea salt and fresh ground pepper
½ teaspoon dried chili pepper
3 ½ cups of vegetable stock
1 tablespoon extra-virgin olive oil
1 litre water
What to do:
| 1. |
In a 5 to 6-quart saucepot, heat oil on medium until hot. |
| 2. |
Add celery, carrot and onion, and cook 10 minutes or until tender. Season with salt, black pepper and chili pepper. |
| 3. |
Add cauliflower and potatoes and cook for approx. 5 minutes. |
| 4. |
Stir in thyme, oregano, bay leave and some more salt and black pepper; cook 30 seconds, stirring. |
| 5. |
Add broth and let simmer for 5 minutes. |
| 6. |
Add water to saucepot; cover and heat to boiling on high. Reduce heat to low, and simmer for 2 hours (the longer, the better!) |
| 7. |
Serve as is or if you like your soup pureed…. |
To puree the soup:
In batches, ladle mixture into blender (remember to remove the bay leave) or you can also use a hand blender – but be careful as the mixture is hot! Return all soup to saucepot and heat through.
Makes approx 8 ½ cups.
Learn more about Holistic Nutrition and how Melissa Macchione RHN can help!
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