Nutritious vegetables are transformed into a creamy gluten-free soup that is easy and delicious!

Creamy Cauliflower and Potato Soup

  • 1 tbsp avocado, coconut or olive oil 
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 tsp garlic, minced
  • 4 large potatoes (Yukon Gold is best)
  • 1 head of cauliflower washed and cut into florets
  • 6 cups vegetable broth
  • 1/4 cup full fat coconut milk
  • Sea salt & fresh pepper to taste

Heat olive oil in a large pot over medium heat. Add onion and celery and a sprinkling of salt and pepper. Sauté over medium-low heat for about 5 minutes, stirring occasionally. Stir in garlic and let cook for another minute.

Scrub and roughly cut potatoes into small chunks. Add potatoes, cauliflower and broth to the large pot. Bring to a boil; reduce heat and simmer for 20 to 25 minutes until potatoes and cauliflower are soft

Remove pot from the heat then blend in a blender until smooth. Stir in coconut milk