Herby Green Cauliflower Potato Soup

Spring is sneaky in the Côte d’Azur – one day it feels certain that summer is on its way, and the next it feels like full-on winter again.

This cozy soup came together with seasonal produce on one of the colder spring evenings here – I was lazy but hungry, and this was easy enough to appease both the desire to chill and eat.

I lightly followed 1-2 general recipes, but it was mostly made up on a whim – please adjust to your taste, and don’t fret about exact measurements (they’re an educated guess anyway, TBH!).

Most importantly, enjoy experimenting, and thank yourself for nourishing your body in this way 🙂

Inspired by a creamy green smoothie / soup recipe from Divya Alter’s Ayurvedic Cookbook.

For clean ingredients and cookware, check my curated Amazon list of kitchen and pantry staples.
(I receive a small commission.)

Herby Green Cauliflower Potato Soup

Serves ~4 depending on how hungry you are…
Free of gluten, soy, sugar, and lactose (can be made vegan)

Ingredients

• 1 clove garlic, minced
• 1 large shallot or 1 small onion, chopped
• 1 Tbsp ghee, plus more as needed (sub coconut or avocado oil if vegan)
• 1 Tbsp olive oil, plus more as needed
• 1 small-medium cauliflower, chopped into florets (~4 cups)
• 4 medium potatoes, peeled & cubed around the same size as the cauliflower (~4 cups)
• 1/2-1 tsp dried or fresh rosemary, to taste
• 1/2 tsp dried or fresh thyme, to taste
• 1/4 tsp Herbes de Provence, to taste
• 1/2-1 tsp sea salt, to taste
• 1/2 tsp ground black pepper, to taste
• ~4 cups chicken or vegetable stock, plus more for desired consistency
• 1 large bay leaf
• 1-2 cups spinach (sub dark leafy greens of choice, like chard or collards)

Instructions

• ​Heat a large pot on medium, add ghee then olive oil.
• Sauté shallot for ~3 minutes, then add garlic – cook until fragrant and shallots become translucent.
• ​A​dd cauliflower, potatoes​, herbs, salt and pepper – mix together well for a few minutes.
• ​Slowly pour in chicken stock and add the bay leaf​ – bring to ​a boil​.
• ​Lower to ​a​ medium simmer​ until ​potatoes and cauliflower are soft ~20-30 minutes.
• ​Gently stir in spinach ​at the end until wilted, only about 1-3 minutes.
• Let it cool a bit before blending to desired consistency.
• Serve warm with toppings and sides of choice.

Toppings & Sides​

• O​live oil
• Toasted ​sunflower seeds, almonds, or walnuts
• Fresh chopped parsley
• Parmesan or goat cheese
• Dollop of yogurt
• Sourdough & butter

*I topped my bowl with a drizzle of olive oil, toasted sunflower seeds, and a little parmesan we needed to finish – served with sourdough and butter 🙂