- 1 tbsp. olive oil
- 1 tbsp. grass-fed unsalted butter
- 1 onion, peeled and chopped
- 5 cups water or chicken stock
- 1 head cauliflower, chopped
- 2 potatoes, peeled and chopped
- 1 tsp. sea salt
- 1 tsp. organic curry powder
- 1/2 tsp. ground organic cardamom
- Freshly ground black pepper (to taste)
- Parsley, minced
Saute onion in olive oil and butter until wilted. Add water, potatoes, cauliflower, sea salt, curry and cardamom. Bring to a boil, cover and lower heat to simmer. Cook 15 minutes or until potatoes soften. Remove vegetables with a slotted spoon and puree in a food processor or blender until creamy (add a little of the soup broth into the food processor). Add the pureed ingredients back into the soup pot and adjust seasoning if needed. Garnish with minced parsley.
