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White Bean Potato Soup

Published July 27, 2014 | By admin

From Whole Food Goodness 

4 – 5 cups water

1 medium onion chopped

1 cup finely chopped button mushrooms

3 large cloves garlic minced

2 medium carrots sliced

1 medium potato cubed in bite size pieces

Florets from ½ head of cauliflower

1/2 cup sunflower seeds

3 cups cooked white beans

1 T Kirkland No-Salt Seasoning or other

1/4 cup finely chopped fresh parsley

Juice of 1 lemon or to taste

Sea salt to taste 

Sauté chopped onion, mushrooms, and garlic in a soup pot with 1/2 cup of water for 2 – 3 minutes. Add 4 cups water, carrots, potato, and whole cauliflower florets. Cook about 10 minutes until cauliflower is tender. Scoop out florets and add to blender jar. Add parsley and remaining beans to soup pot. Blend cauliflower, sunflower seeds, and no salt seasoning until smooth. Add a little water if needed to help blend. Pour back into soup pot. Cook five minutes. Add lemon juice and salt to taste. Serves 6–8.

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