Potato, Cauliflower & Broccoli Soup Recipe
Make this dish vegan by using olive oil instead of ghee (clarified butter).
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
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).
Add onions, serrano and sauté until tender (4-5 min).
Add potatoes, cauliflower, broccoli and water. Bring to a boil then lower heat and simmer, covered, until potatoes are tender (20-30 min).
Remove pot from heat and remove chili pepper. Using an immersion blender or blend in batches, puree until smooth (5 min).
Stir in sour cream or yogurt and garnish with a sprinkle of rosemary before serving.