Cauliflower & Potato Soup

Recently I tested out a vegan/no caffeine/no booze cleanse. It was interesting to say the least. One positive thing that did come of the whole adventure was that I learned to make palatable vegan dishes that filled me up. My favorite of all my discoveries? Cauliflower and potato pureed soup. Sounds less than appetizing to many but I’m telling you, this is so good! Even my “I would rather die than be a vegan” husband likes this stuff. You can easily make it even more delicious by adding shredded parmigano-reggiano at the end although then you’ve officially gone vegan rouge.

Vegan Cauliflower & Potato Soup
Serves 4-6 servings

Butter or olive oil for sautéing
1 head of cauliflower broken into florets
2 small potatoes (approx. the size of a tennis ball)
2 cloves of garlic chopped
1 onion diced
1 cup of sliced mushrooms
1 carton of Trader Joe’s vegetable broth (this stuff is amazing)
2 bay leaves
Sea salt
Freshly ground black pepper

NOTE: If you would like, and have the time, you can roast the cauliflower although it is not necessary. 

Heat olive oil or butter in a large soup pot. Add onions and garlic
Cook until the onions begin to turn golden
Add the potatoes, cook for two minutes and then add the cauliflower.
Continue to sauté for 3 minutes then add broth, bay leaves, salt, pepper and mushrooms.
Bring to a boil and cook until cauliflower is softened.
Turn off and in batches, blend equal parts broth and veggies in a blender on a puree setting.
Return to pan, stir and season with salt and pepper.

Every time I make this I forget to take a photo. My apologies. Once I do remember I’ll be sure to post it.