HEPP'S Cauliflower Potato Soup

February 28, 2013

IMG_0616 This Cauliflower Potato soup is so good even if you don’t like cauliflower you will like this soup!  There is nothing better than home made soup. Don's be afraid to give it a try it is not as hard as it seems! Ingredients:
  • 2 teaspoons canola olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 medium leek, white part only, finely sliced
  • 1 stick of celery, thinly sliced
  • 1 tsp dried thyme
  • 1 medium cauliflower (about 1 1/2 -2 pounds), trimmed and cut into small florets
  • 1 medium Yukon gold potato, cut into 1-inch pieces
  • 4 cups fat-free, low-sodium broth
  • 1/4 cup fresh parsley, chopped
  • Freshly ground black pepper
  • 1 teaspoon HEPP'S Rosemary Sea Salt
  • HEPP'S Black Truffle Sea Salt for finishing
*alternative salts.   himalayan pink, sel gris, cyprus flake


Heat oil on medium in a large heavy-bottomed saucepan or soup pot. Sauté onions, garlic, leek, celery, and HEPP'S Rosemary Sea Salt and cook until softened - about 4-5 minutes. Sprinkle thyme. Add cauliflower florets and potato pieces followed by the chicken broth. Bring to a boil, then turn heat to low; stir in parsley, then cover and simmer for 25 minutes, until cauliflower and potato are soft.Remove from heat and cool a little. Blend in batches in a blender or food processor. Finish with freshly ground pepper and HEPP'S Black Truffle Sea Salt to taste. We like it spicy so we drizzled Cholula hot sauce at the end.

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