Ingredients
Units
Scale
- 1 TLB Olive Oil
- 1 chopped Onion
- 1 clove of Garlic
- 4 stocks of Celery rough chopped
- 4 cups of Veggie Broth
- 1 bag of frozen riced Cauliflower (or 1/2 head broken into flowerets)
- 6 medium Potatoes peeled, cubed bite size
- 2 cups of Almond Milk
- Salt & Pepper
- Cracker & Shredded Cheese for toppings
Instructions
- In a large soup pot heat the olive oil and saute the onion, garlic, celery and a little salt for 5 minutes.
- Add the veggie broth, cauliflower and potatoes and cook for 15 minutes until potatoes are fork tender.
- Turn the heat off.
- Remove 1/3 of the potatoes and set aside.
- Use the immersion blender to blend your soup.
- After blending added back the potatoes you set aside.
- Slowly add in the almond milk and stir together.
- Salt & Pepper to taste
- Simmer for another 10 minutes.
- Serve with crackers & shredded cheese if desired.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 8
