This is a yummy, healthy soup. I subbed low sodium chicken broth and it still tastes great. I have made this twice, once using the blender method, and I will advise you that having an emulsion blender will save you tons of time! Prep takes at least 15 mins, and depending on how fast you can bring the pot to a boil, it's about 15 mins from boiling until potatoes and cauliflower are soft. Chop up smaller to help speed this up. I will make this again!
This was a very creamy and flavorful soup. We ate it as is the first day. The second day I sprinled about 2 tablespoons of shredded pepper-jack cheese over the soup to give it a little kick. Delicious!
Excellent and simple to make! The combination of creamy, rich yukon gold potatoes and cauliflower is wonderful. I used no-chicken broth for a vegetarian soup and blended in the pot with an imulsion blender. There was no need to add the cooking broth, as it would have been too thin.