• 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.