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Meat
Easy
10 Servings
Allergens 
No Allergens specified
1 Hour, 15 Minutes
Diets
I always crave a warm and filling potato soup, but don’t allow myself to make it too often. I feel like it’s not really a diet-friendly and healthy soup, but a sneaky carb-loaded one! Enter this delicious alternative. The mild taste of cauliflower can almost pass for potatoes, and once it’s blended, the creaminess can definitely fool anyone into thinking it’s dairy!
1 large Spanish onion, diced
16 ounces (450 grams) baby portobello mushrooms, peeled and sliced
oil, for sauteing
8 cups water
2 (24-ounce/680-gram) bags Beleaf Frozen Cauliflower Florets
2 potatoes, diced
1/4 cup Baron Herzog Chenin Blanc or other white wine
2 tablespoons chicken soup mix
dash of thyme
1/2 teaspoon garlic powder
salt, to taste
pepper, to taste
In a large pot, sauté onion with oil until soft, about 10–15 minutes. Add sliced mushrooms and sauté an additional 10 minutes, or until mushrooms are soft and have shrunk in size. Add the remaining ingredients and bring to a boil.
Lower the heat and simmer for about 45 minutes or until vegetables are soft. Using an immersion blender, process soup until fully blended and creamy.
Food and prop styling by Renee Muller
Photography by Moishe Wulliger
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So yum!!! Best recipe I make it often. Freezes gorgeous
Can this be frozen?