Spring Soup
4 c. water
2 c. cubed new potatoes
3 c. fresh cauliflower, chopped in 1 inch pieces
2 tsp. garlic salt
chopped green onions or chives, to taste
Bring water, potatoes, and cauliflower to boil. Reduce heat to medium, cover, and simmer until veggies are tender (20-30 minutes). Remove from heat and blend 3 cups at a time in a blender until pureed. (I put the puree in a new pan.) Repeat process until all is blended. Add garlic salt and green onions, bring to a boil again, and serve with additional green onions or chives on top.
Yield: 7 cups
(This is definitely a great dairy-free dish that seems like it has dairy, and I’m glad I fished it out. I wanted something creamy because of forbidden dairy cravings, and the new potatoes creamed it right up! I actually tossed in a few old salad turnips that had been lurking in our vegetable drawer, and they were great. I might add radishes if I had them, too, because they cook up like potatoes but would add a little bit of a peppery kick. Tommy ate three full bowls full, but Derek only had one–I think he found it a bit bland. If I wanted more kick, I could mess with the spices more, and I’ll probably experiment a bit next time we get a cauliflower in our farm share.)
What a perfect way to satisfy those creamy soup cravings without the cream 🙂 Thanks for posting the recipe!