Celery and Cauliflower Soup

A powerhouse of nutrients, this soup is also smooth and light and absulutely delicious!


  • 2 tablespoons extra virgin olive oil (or butter)
  • 1 package Olivia's Organics Celery Heart - chopped
  • 2 leeks - cleaned and chopped (white section only)
  • 2 cloves garlic - minced
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper - to taste
  • 1 quart of vegetable broth
  • 2 cups cooked cauliflower – steamed or roasted




  • Heat the olive oil in a pot. Add the celery and leeks, and cook for approximately 5 minutes. Stir in the garlic and season with the Italian seasonings, salt and pepper. Add in the vegetable broth and cauliflower. Bring to a boil and then reduce to a simmer for approximately 15 to 20 minutes, or until the celery is tender.
  • Purée by using an immersion (stick) blender or transfer to a blender and puree in 2 or 3 batches. The soup can also be made heartier by adding a cup of cooked brown rice.

Categories: Celery, Soup