Half the Potato You Think I Am Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 head of cauliflower, chopped
  • 3 medium potatoes, diced
  • 1 leek, thinly sliced and chopped
  • ½ sweet onion, finely diced
  • 3 large cloves garlic, minced
  • 1 cup cashews
  • 1 cup vegetable broth (or use the broth from the boiled cauliflower and leek mixture)
  • ½ cup Greek yogurt (I like Fage')
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • sprinkle of black pepper
  • sprinkle of red pepper flakes
  • parsley and green onions (optional)
Instructions
  1. Chop the cauliflower into chunks.
  2. slice the leeks like you would celery but only smaller. Then, chop them.
  3. In a large stock pot, boil the cauliflower with a handful of leeks with the pot half full of salted water.
  4. Peel and dice the potatoes into small pieces.
  5. In a smaller pot, boil the potatoes in salted water until real tender, easily mashed with a fork.
  6. In a skillet with olive oil, add the onion, garlic, and remaining leeks. Saute' until tender.
  7. Add the potatoes to the onion mixture in the skillet. Stir and cook on low a little longer and then remove from heat.
  8. When the cauliflower is cooked, add it to a blender or food processor. Make sure there is enough broth left in the pot to add to this mixture. If not, add another can of vegetable broth.
  9. Add the nuts and Greek yogurt and blend until creamy.
  10. In the large stock pot, add the onion and potato mixture from the skillet.
  11. Stir in the creamy cauliflower mixture from the blender.
  12. Stir in the salt pepper and other seasonings to your taste.
  13. Garnish with parsley or chives.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/half-the-potato-you-think-i-am-soup/