A silky, herb-kissed caress for the soul! This cauliflower-and-potato soup is more than cozy—it’s a warm hug in a bowl. Tender cauliflower and russet potato melt into a smooth puree, carrying aromatic notes of garlic and sweet onion. The subtle, fragrant Herbes de Provence Infused Olive Oil elevates each spoonful with hints of lavender, rosemary, and thyme that dance alongside earthy, mellow vegetables. Perfect for chilly evenings or whenever comfort food calls. And if vegetarian isn't your style, cook up some bacon and crumble it on top before serving.

I N G R E D I E N T S :

• 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 Herbes de Provence Infused Olive Oil plus more for drizzling
• 1 Tbsp Grind Spice Co Garlic Salt
• ½ teaspoon black pepper
• 4 cups low-sodium veggie broth

D I R E C T I O N S :

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 Herbes de Provence Infused 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 couple minutes.
3. Add the onion & garlic mixture, Garlic Salt, pepper, cauliflower, potatoes 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
6. Herbes de Provence Infused Olive Oil. Serve and enjoy!