Who doesn't love cozying up with a warm bowl of soup at the end of a long day? This simple, but delicious, cauliflower-potato soup is flavored with herb-infused oils. Use your favorite for the ultimate bowl of comfort. 

And if vegetarian isn't your style, cook up some bacon and crumble it on top before serving!

INGREDIENTS:

• 1 large head of cauliflower
• 1 russet potato
• Small bunch of fresh chives (for garnish)
• 1 medium onion
• 3 cloves of garlic
• ¼ cup Rocky Mountain Olive Oil Company Roasted Onion & Cilantro Infused Olive Oil or Rocky Mountain Olive Oil Company Herbes de Provence Infused Olive Oil plus more for drizzling
• 1 ½ teaspoon salt
• ½ teaspoon black pepper
• 4 cups low-sodium veggie broth

 DIRECTIONS:

1. Wash and chop the head of cauliflower and set aside. Peel and chop the potato and set aside. Slice the chives and set aside (you’ll use this for a garnish later). Chop the onion and slice the garlic cloves.
2. In a large pot over medium-high heat, add ¼ of the olive oil and the onion. Cook until the onion softens and becomes translucent, about five minutes. Add the garlic into a pot and cook for another minute.
3. Add the salt, pepper, cauliflower, potato and broth to the pot. Over medium-high heat, bring the soup to a boil, then cover the pot and reduce heat to a simmer.
4. Cook the soup at a simmer until the potato and cauliflower are tender – 20-25 minutes.
5. Once the potato and cauliflower are tender, remove the pot from the heat. Carefully (it’s hot!) move the soup mixture to a blender and puree until smooth. Transfer the blended soup into serving bowls, top with chives and drizzle of olive oil. Serve and enjoy!