Creamy Soulfull Potato Soup with Buffalo Cauliflower Hash
This hearty potato soup is getting a bit of an upgrade in terms of a creamy protein boost of white beans. Māla Girl Soulfull Classic broth mix keeps this potato soup classic in flavor ... feeling more adventurous with your tastebuds than classic? This recipe would be pretty spectacular with cosmic curry too.
Rather than mixing the cauliflower into the soup, we chose to roast it with some buffalo sauce to give it a little zing ... have fun with your food!
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Ingredients:
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2 cups water
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1 ½ tablespoon Māla Girl Soulfull Classic
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1 ½ cups gold potato, diced
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1 cup Northern white beans, cooked and drained
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½ teaspoon sparkle salt
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¼ teaspoon black pepper
For the Buffalo Cauliflower Hash:
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2 cups cauliflower, diced
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¼ cup carrots, peeled and diced
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¼ cup celery, diced
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2 tablespoon Olive Oil
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2 tablespoon hot sauce (We used Franks), plus extra for garnish
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2 tablespoon green onions, thinly sliced
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1 teaspoon fresh parsley, chopped
Preparation Method:
Preheat oven to 425° F.
Boil 2 cups of water in a medium size sauce pot.
Add in diced potatoes, Māla Girl Soulfull Classic, white beans, salt and pepper. Cover and simmer for approximately 15 minutes or until potatoes are softened.
While potato soup is cooking, toss cauliflower, carrots, celery, olive oil and hot sauce together in a bowl. Toss until vegetables are well coated. Pour vegetables onto a baking pan. Place in preheated 425 oven for approximately 10 minutes. Remove from oven once vegetables are fork tender.
Once potatoes are softened, use an immersion blender and mix soup until smooth. Ladle into two serving bowls.
Divide the Buffalo Cauliflower Hash evenly between each soup. Garnish with a little extra hot sauce, green onions and fresh parsley if you're feeling fancy!
If you don't have an immersion blender or blender, leave it rustic ... this soup will still taste delicious! This is a hearty winter recipe, if you're looking for a lighter style potato soup, add more water and Māla Girl Soulfull Classic!
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