ESTHER’S CAULIFLOWER POTATO SOUP
This satisfying soup supports the Kidney, Stomach and Lung, and can be made into a full meal by adding scallops.
[cooked-sharing]
Heat oil and butter in a large saucepan.
Add thyme, bay leaf, celery, onion, salt and pepper. Stir until the onion turns translucent.
Add the cauliflower, potato and water and bring to a boil.
Reduce the heat to simmer, add mushroom powder and the cooking wine.
Cook until the vegetables are soft, about 15 minutes. Remove the bay leaf.
Purée if desired or eat as is. Garnish with chives.
Bonus: for a heartier meal, sauté a few scallops until carmelized and add to the soup before serving.
Ingredients
Directions
Heat oil and butter in a large saucepan.
Add thyme, bay leaf, celery, onion, salt and pepper. Stir until the onion turns translucent.
Add the cauliflower, potato and water and bring to a boil.
Reduce the heat to simmer, add mushroom powder and the cooking wine.
Cook until the vegetables are soft, about 15 minutes. Remove the bay leaf.
Purée if desired or eat as is. Garnish with chives.
Bonus: for a heartier meal, sauté a few scallops until carmelized and add to the soup before serving.
