SugarRoti Potato, Cauliflower & Broccoli Soup Recipe

15m

Prep Time

45m

Cook Time

60m

Total Time

Spice Level

ingredients

• 1 SugarRoti Potato Cauliflower Nu Spice Package
• 3 tablespoons olive oil or ghee (clarified butter)
• 2 medium potatoes skin-on, cut into ½-inch cubes (approx. 3 cups) (soak cut potatoes in 2 cups of water; drain before using)
• 1 medium yellow onion, finely chopped (approx. 2 cups)
• 2 cups cauliflower, cut into ¼-inch florets
• 2 cups broccoli, cut into ¼-inch florets
• 4 cups water (or your favorite broth)

• 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
• sour cream or yogurt, to taste
• 2 springs of fresh rosemary, finely chopped

preparation

1. Heat oil in a large pot over medium heat. Add SugarRoti Potato Cauliflower Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min). 
2. Add onions, serrano and sauté until tender (4-5 min). 
3. Add potatoes, cauliflower, broccoli and water. Bring to a boil then lower heat and simmer, covered, until potatoes are tender (20-30 min).
4. Remove pot from heat and remove chili pepper. Using an immersion blender or blend in batches, puree until smooth (5 min).
5. Stir in sour cream or yogurt and garnish with a sprinkle of rosemary before serving.

*Leftovers can be refrigerated up to 3 days or frozen