- 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
Directions:
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.
