Everything was from my garden in Vermont or from the Greenfield Farmer’s Market….super delicious broth. You can make this more substantial by adding Gluten Free Pasta (or regular) and/or add a bean of your choosing, like chickpeas, pinto or kidney beans.
Cauliflower, Tomato & Potato Fall Vegetable Soup
- Wheat-Free, Gluten-Free
1 thin skinned potato, washed and medium diced
1 small onion, coarsely chopped
1 clove garlic, minced
1/2c fresh corn niblets
1 medium tomato, diced
2c cauliflower florets
2c greens; spinach, kale or collards
1/4t black pepper
1 small fresh hot pepper or 1/2t cayenne pepper flakes
1 vegetable bouillon cube (or 1T veggie broth powder)
4c boiling water
1t salt or to taste
Bring 6c of water to a boil, in case you need more.
In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the tomatoes, potatoes, salt, black and red pepper. Continue to sauté until the veggies turn bright, stirring often. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the fresh corn, cauliflower and greens. Adjust the seasonings before serving. Serve with crusty bread or add GF pasta or grains of your choosing.