Cauliflower Potato Soup

Ingredients

• 1tspcold pressed olive oil
• 2clovesgarlic minced
• 1largeonion diced
• 2largepotatoes cubed
• 1headcauliflower chopped
• 3cupslow-sodium vegetable broth or skim/soy/almond/rice milk
• 3tsprosemary
• 1tspcayenne pepper
• cracked black pepper to taste
• ground nutmeg to taste
• 2tbspsunflower kernels optional
• 1green onion sliced (optional)

Instructions

1. In a large stock or soup pot on low heat, sauté the onions and garlic in the olive oil until onions are tender.
2. Add potatoes and cauliflower and mix for several minutes.
3. Stir in the 3 cups of liquid of your choice, rosemary and cayenne pepper.
4. Cover the pot and allow to simmer for 20-25 minutes, or until potatoes are soft.
5. Remove soup from heat and using a hand-held blender, mix the mixture until it is creamy. Without a hand-held blender, simply pour the mixture into a traditional blender and blend until smooth.
6. Pour the soup into bowls and top with sunflower seed kernels, cracked black pepper, ground nutmeg, and/or green onion rings as desired.

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