Then you need a warm and healthy soup like this!
Recipe adapted from Experience Life Magazine, Jan/Feb issue.
You can read their version here.
- 1/4 tsp. olive oil
- 1 cup diced onion
- 3 or 4 strip of bacon
- 1/2 cup diced celery
- 1 tsp. minced fresh garlic
- 4 cups cauliflower florets and stems
- 2 cups diced
- Several leaves of fresh Sage
- ¼ bundle of fresh Parsley
- 1/4 tsp. sea salt
- 1/2 tsp. freshly ground
- 2 quarts vegetable stock
Heat a large stockpot over high heat and add olive oil. Stir in the bacon, onions, celery, garlic and cauliflower. Sauté until the onions are translucent, about three to five minutes.
Stir in the potatoes, spices and vegetable stock. Bring to a boil; reduce heat and simmer until potatoes and cauliflower are tender.
For a thicker soup you could blend or mash it but I loved all the pieces of potatoes and cauliflower.