This satisfying soup supports the Kidney, Stomach and Lung, and can be made into a full meal by adding scallops.

Yields1 Serving
 2 Tablespoons olive oil
 2 tablespoons butter
 1 large onion, chopped
 2 celery stalks, chopped
 1 teaspoon thyme
 1 bay leaf
 Salt and pepper to taste
 1 potato, peeled and chopped
 1 cauliflower head, chopped into florets
 6 cups water or stock
 1 teaspoon mushroom powder
 Splash of Chinese rice wine
 Scallions or chives, chopped for garnish
 3-5 scallops, sautéed (optional)
1

Heat oil and butter in a large saucepan.

2

Add thyme, bay leaf, celery, onion, salt and pepper. Stir until the onion turns translucent.

3

Add the cauliflower, potato and water and bring to a boil.

4

Reduce the heat to simmer, add mushroom powder and the cooking wine.

5

Cook until the vegetables are soft, about 15 minutes. Remove the bay leaf.

6

Purée if desired or eat as is. Garnish with chives.

7

Bonus: for a heartier meal, sauté a few scallops until carmelized and add to the soup before serving.

Category, Cooking Method

Ingredients

 2 Tablespoons olive oil
 2 tablespoons butter
 1 large onion, chopped
 2 celery stalks, chopped
 1 teaspoon thyme
 1 bay leaf
 Salt and pepper to taste
 1 potato, peeled and chopped
 1 cauliflower head, chopped into florets
 6 cups water or stock
 1 teaspoon mushroom powder
 Splash of Chinese rice wine
 Scallions or chives, chopped for garnish
 3-5 scallops, sautéed (optional)

Directions

1

Heat oil and butter in a large saucepan.

2

Add thyme, bay leaf, celery, onion, salt and pepper. Stir until the onion turns translucent.

3

Add the cauliflower, potato and water and bring to a boil.

4

Reduce the heat to simmer, add mushroom powder and the cooking wine.

5

Cook until the vegetables are soft, about 15 minutes. Remove the bay leaf.

6

Purée if desired or eat as is. Garnish with chives.

7

Bonus: for a heartier meal, sauté a few scallops until carmelized and add to the soup before serving.

ESTHER’S CAULIFLOWER POTATO SOUP

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