Creamy Cauliflower Potato Soup

Serves 6-8
Prep time: 10 minutes | Cook time: 30 minutes

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1⁄2 medium yellow onion, diced
• 4 cloves garlic, roughly chopped
• 1 large Yukon gold potato, diced (about 2 cups)
• 1 head cauliflower, chopped into florets
• 2 cups vegetable or chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 3⁄4 cup heavy cream (substitute w/almond milk if dairy-free)
• 1 tablespoon + 1 teaspoon fresh lemon juice
• 1 tablespoon 100% pure maple syrup
• 1 tablespoon kosher salt
• 1/2 teaspoon fresh black pepper
  

Topping Ideas:

• Chunky sourdough bread
• Sliced green onion
• Drizzle of olive oil

Directions:

1. Place large saucepan over medium-high heat and allow to heat before adding olive oil. Add in onion once oil is hot, about 1 minute.
2. Sauté onion until translucent, about 2-3 minutes. Add in garlic and sauté for 30 seconds, stirring frequently to prevent burning
3. Add potatoes and cauliflower and stir well. Add broth and bring mixture to a boil and then reduce to a simmer. Cover and cook until potatoes and cauliflower are easily pierced with a fork, about 25-30 minutes.
4. Once tender, carefully pour the vegetables and all the liquid into a high-speed blender. Depending on the size of your blender, you may need to do this in two batches. To avoid a hot explosion, please don’t fill your blender past half full. Blend on low until a puree forms.
5. [In batches, if necessary] add beans, heavy cream, lemon juice, maple syrup, salt, and pepper to the blender. Starting at the lowest setting, blend the soup until smooth and creamy. If you prefer a thinner soup, add in broth as desired to match your consistency preferences. Taste and adjust seasonings if needed.
6. Carefully ladle into bowls and add your desired toppings; enjoy immediately. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com