Potato Cauliflower soup - vegan friendly!

I love a good potato soup but the issue is that potatoes can be highly caloric for a small amount. The best vegetable to use as a filler that also packs a boost of vitamin C and K and is low in calories: cauliflower.

POTATO CAULIFLOWER SOUP

3 medium white potatoes - diced (peeled or unpeeled - but definitely washed!) 

1 reg. pkg. frozen cauliflower

1 small yellow onion- diced

2 cloves garlic

8 cups water

3 tsp. veggie bouillon (see below) 

salt & pepper

Makes about 12 - 1 cup servings - 45 calories each

Easy peasy - toss everything into a Dutch oven or soup pot and bring to a boil. Let simmer on medium for about 15 minutes. Once vegetables are tender use a potato masher for chunky soup or a blender for smoother soup. If you like a thicker consistency you can add corn starch. 

That's it! You're done. Top with chives or parsley. Takes only about 20 minutes from start to finish.

Vegans, add some vegan cheese if you'd like.

Now, for my vegetarian friends - you can top with shredded cheese and sour cream. I used about a quarter ounce of vermont sharp cheddar.

Meat heads, add chopped, cooked, center cut bacon.

My new found favorite: vegetarian / gluten free veggie bouillon. I got this at Whole Foods for about 5 bucks and it makes 40 cups of broth. This brings a lot of flavor for only 10 calories a teaspoon.

Seitenbacher Seasoning - for ingredients list click here.