This soup is delicious, nutritious and healthy. It is so rich and creamy that it’s hard to believe that it contains no cream.
If you would like to add some extra protein, try shredded chicken or quinoa as a vegetarian option. We found that adding a squeeze of lemon really brightens up the flavor of the soup. Enjoy!
Put all of your ingredients together | Mise en Place
Steam cauliflower florets until tender.
Place cauliflower in blender or a vita-mix, with 1/4 C of water, and 1 Tbsp of organic butter until well combined. Season with salt and pepper. Blend again and set aside. Heat 1 Tbsp of butter in deep pot of medium high heat. Add carrots, celery, and onion, and cover and cook 5-10 minutes stirring occasionally, until vegetables are soft.
Add sea salt, pepper and thyme, sweet potatoes, potatoes, and broth to pot.
Reduce heat back to medium and cook for 15-20 until potatoes are fork tender. Add broccoli, cauliflower puree, kale and chard stems, and leaves and cook for another 10-15 minutes, until vegetables are tender.