Potato and Cauliflower Soup, with Kale Salsa Verde

It is definitely soup weather in Sydney this week! This is a simple, comforting soup, perfect for rainy days. My children love the mild flavour of the soup on its own. I prefer it with the kale salsa verde to give it a bit of kick.


Potato and cauliflower Soup


6 large potatoes, peeled
5 sticks of celery
2 leeks
1/2 a cauliflower
4 tablespoons of olive oil
Vegetable stock or salt and pepper
Soy Milk or cream if desired


Finely chop celery and leeks. Sauté in olive oil on medium heat in a large pot, for about 5 minutes, until it’s starts to become golden.
Roughly chop potatoes and cauliflower. Add to pot. Add about 6 cups of water or stock, until vegetables are completely covered.
Simmer uncovered for 20 minutes, until vegetables are very tender.
Purée with a stick blender until smooth. For extra creaminess, you can stir through 1 cup of soy milk or cream, but it’s fine to leav this out if you prefer. Drizzle with olive oil and Kale Salsa Verde to serve

Kale Salsa Verde

One bunch of Kale, with stems fully removed
One clove of garlic
Juice from half a lemon
Dried chilli flakes
4 tablespoons of olive oil


Sauté smashed and peeled garlic clove in 2 table spoons of olive oil. Add kale, and cook for about 5 minutes, until the kale is tender. Cover for a few minutes.

In a blender, add cooked kale and garlic, dried chilli (to taste) salt and remaining olive oil. Blend until smooth.

This salsa works well with a variety of soups, and is also great with avocado and eggs for breakfast.

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