Potato-Cauliflower Soup
Yield
8 servingsPrep
17 minCook
45 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
chopped |
|
| 1 | head |
cauliflower florets
chopped |
*
|
| 5 | cups |
potatoes
peeled, chopped |
|
| 8 | cups |
water
|
|
| 2 | teaspoons |
dill weed
dried |
|
| 2 | each |
bay leaves
|
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 1 | x |
parsley leaves
chopped, fresh, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
chopped |
|
| 1 | head |
cauliflower florets
chopped |
*
|
| 1.2 | l |
potatoes
peeled, chopped |
|
| 1.9 | l |
water
|
|
| 1E+1 | ml |
dill weed
dried |
|
| 2 | each |
bay leaves
|
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 1 | x |
parsley leaves
chopped, fresh, for garnish |
*
|
Directions
Place onions, cauliflower, and potatoes in a large pot with the water.
Bring to a boil.
Reduce the heat, add the dill, cover, and cook over medium heat until the potato and cauliflower are tender, about 30 minutes.
Remove from the heat and purée in batches in a blender or food processor.
Return to the soup pot. Add the bay leaves, soy sauce, and pepper.
Cook over low heat for 15 minutes to allow the flavors to blend.
Remove the bay leaves and garnish with chopped fresh parsley before serving.
