Gluten Free/Grain Free/Vegan
King Dad and I could eat potato soup everyday. We sadly can not tolerate, nor do We want all the dairy that is in the typical, amazingly delicious, potato soup. So what's this potato soup lovin' girl to do?
What you need:
1 head cauliflower, organic
2 Tbls, coconut oil, organic, virgin or extra virgin olive oil (EVOO)
3 stalks celery, chopped, organic
3 carrots, peeled, chopped
1 medium onion, diced, organic
2 gloves garlic, minced
6 large russet potatoes, peeled, diced, organic
6 cups vegetable broth
2 cups almond milk, unsweetened, original
1 tsp basil, dried
1 tsp salt (more to taste)
1/2 tsp pepper (more to taste)
Optional...Green onions, sour cream, cheese...to garnish....
What you do:
Steam (simply place in large pot with a small amount of water or brother and cover) cauliflower florets until very soft. Pour cauliflower and any liquid into blender or food processor and purée. Set aside.
In larger pot, over medium heat, heat EVOO. Add celery, carrots, onion, garlic and dried basil and cook for 10 to 12 minutes, frequently stirring. Add potatoes, vegetable broth, and milk and allow to cook over low-medium heat for 10 to 15 minutes, or until potatoes are softened. Add salt and pepper(more to taste). Mix in puréed cauliflower to thicken. If you desire a thicker consistency, remove about a cup of the cooked potatoes, mash them and return them to soup.
Garnish your bowl of soup and enjoy!