SERVES: 4
TOTAL TIME: 1 HOUR
CALORIES/SERVING: 235 CALORIES

Cauliflower and Potato Soup is a delicious and quick to make heart-healthy option. Due to its low fat and high fiber content, this soup is a fantastic choice for a heart-healthy diet. Cauliflower and potatoes are both high in dietary fiber, which can help decrease cholesterol and lower the risk of heart disease. Furthermore, the soup is cooked with low-sodium vegetable broth, which has less salt than standard broths and can help decrease blood pressure. Overall, this soup is a filling and tasty way to include heart-healthy components in your diet.

Cauliflower and Potato Soup is not only a healthy option, but it is also a tasty and filling supper that is ideal for a cold day. The creamy texture and earthy aromas of cauliflower and potatoes combine to provide a comfortable and warming cup of soup that will warm you from within.

This soup is really simple to prepare, and the fresh herbs, garlic, and onions give layers of flavor to the meal. As the soup simmers, the delectable scent permeates your house, making it even more enticing on a cool day.

Cauliflower and Potato Soup is not only tasty, but it is also a perfect choice for a cold day because it is robust and filling, keeping you satisfied for hours. Cauliflower and potatoes have a high fiber and vitamin content, making it a nutritious and satisfying meal that is ideal for a cold day.

INGREDIENTS

• 2 tablespoons oil
• 2-3 leeks, white and light green parts, chopped
• 3-4 garlic cloves, minced
• 5 cups/2lbs chopped cauliflower florets
• 2 medium potatoes, cut into 1-inch cubes
• 4 cups vegetable broth
• 2 teaspoons fresh thyme or 1 teaspoon dried
• Salt & pepper to taste
• Toppings (optional)
  • Fresh parsley
  • shredded cheese
  • croutons for serving

DIRECTIONS

1. Heat oil in a pot over medium heat and add leeks; cook until golden brown for about 5 minutes.
2. Then add garlic, thyme, cauliflower florets, and potato cubes; cook for 3 minutes or until garlic becomes fragrant.
3. Next add broth and bring to a boil; cover and cook for 20 minutes or until veggies become tender.
4. Remove from heat and let cool for 10 minutes. Then transfer to a blender and blend until smooth or blend in the pot using an immersion blender.
5. Add salt and pepper to your taste and reheat the soup over low-medium heat.
6. Transfer to serving bowls and top with parsley, croutons, and/or cheese.

Overall, this Cauliflower and Potato Soup is a tasty, simple, and healthy soup that will warm your soul and fulfill your appetite on a cold day.

Enjoy!

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