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Spring White Potato Soup

Yield1 Serving

Spring white soup warms without oil or dairy.

Soup

 1 thinly sliced leek
 1 thinly sliced shallot (or 1/2 small white onion)
 2 chopped organic garlic cloves
 6 to 8 cup cubed organic red potatoes
 6 cups veggie broth (+2 cups added over time to thin)
 2 to 3 cups coarsely chopped cauliflower
 2 bay leaves
 2 (4-inch) sprigs of thyme
 Fresh cracked pepper to taste
 Salt to taste
 ¼ teaspoon cayenne pepper, optional
Garnishes
 Additional cracked pepper
 Chopped chives or parsley
1

Prepare leeks, shallots, garlic, potatoes, and cauliflower. Add them to a large soup pot.

2

Pour in veggie broth. Add thyme, and bay leaves. Bring to a boil over medium-high heat. Reduce to simmer and cook for 20 minutes, or until veggies are tender.

3

Add cracked pepper, salt, and cayenne pepper (if using) to taste. Remove bay leaf and thyme sprigs.

4

Using an immersion blender, purée half of the soup, leaving some chunks. This makes a creamy soup without using dairy, oil, or nuts.

5

Garnish with additional cracked pepper and chopped chives or parsley, if desired.

Serves: 6