Ingredients
- Vegetable stock or water
- 8-10 medium-large potatoes Russet or other white potatoes
- ½ large head of cauliflower optional
- 3-4 carrots
- 4 thick stalks of celery
- 1 onion
- 1 Tbs. olive oil
- 3-4 sprigs fresh rosemary + extra for garnish or curly parsley for garnish
- Salt and pepper to taste
- Cayenne pepper cumin or red pepper flakes, to taste, if you prefer spicier soup (optional)
- additional roasted new potatoes and/or sliced mushrooms as topping optional
Instructions
- Wash potatoes, celery and cauliflower, and peel carrots. Place all into a large stock pot. Fill pot with enough vegetable stock or water to almost cover the vegetables and potatoes. There is no need to cut the vegetables or peel the potatoes, but you may cut them if necessary to fit comfortably into your pot.
- Cover pot and bring to a boil, then reduce to a simmer and continue to cook for approximately 25 minutes, or until the potatoes are fork tender. Spoon out several potatoes and dice into larger cubes, but return skins to the pot. Set diced potatoes aside -sauté or roast in a pan, if desired, to crisp the potatoes for added texture. If using mushrooms for garnish, pan sauté until browned and set aside.
- Meanwhile, dice onion and sauté in olive oil until translucent and somewhat caramelized. Stir in small pieces of fresh rosemary with the onions. Transfer to the stock pot with the cooked vegetables and potatoes.
- Return soup and potato chunks to the pot. Add salt and pepper and other spices, if desired, to taste. Garnish with any roasted potatoes and mushrooms, if using. Add a sprig of rosemary or parsley for garnish.
- Serve warm with gluten-free cornbread or gluten free baguette.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.