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Creamy cauliflower/avocado soup



  • 1 medium russet potato, not peeled
  • 2 cups frozen cauliflower
  • 1 1/2 ripe avocados
  • 1/2 tsp tahini
  • a pinch of salt 


Cut the potato in dices. And add it to a pot. Cover with water and bring to boil. Reduce to medium heat and let the potatoes cook for 10 minutes.

Add the cauliflower and cook them with the potato for 10 more minutes.

In a blender, add the avocados, tahini, potato, cauliflower, salt, and a little bit of the water used to cook the potato and cauliflower. Blend until smooth. Add more water for desired consistency.

Serve with a drizzle of olive oil and any toppings you like such as hemp seeds or croutons.

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