Source: Shape


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Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Once hot, add onions and turn heat down slightly. Saute onions for 5 to 6 minutes until softened. Add celery and continue to cook 4 to 5 minutes. Add garlic and cook for 1 additional minute. Add cauliflower, potatoes, and stock (stock may not cover vegetables). Stir and bring to a boil. Turn soup down to a simmer, cover with a lid, and cook for 15 to 20 minutes until everything is very tender when poked with a fork.

  • Using an immersion blender, blend soup until as smooth as possible. (If using a stand blender, remove soup from heat and cool slightly before blending.) Soup will be quite thick; add water or stock as desired.

  • Serve while hot with your favorite baked potato toppings.


Recipe provided by Food Doodles

Nutrition information based on soup without toppings.

Nutrition Facts

131 calories; fat 2g; carbohydrates 26g; insoluble fiber 4g; protein 3.5g; sodium 550mg; calcium 38mg; iron 1mg.