Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free
1+1/2 cups potato, peeled and diced (I used Yukon gold)
2 celery stalks (small), finely chopped
1/2 onion, finely chopped
1 +1/2 cups water
2 tsp sea salt
1 +1/2 cups cauliflower, chopped and steamed until tender
2 tbsp sunflower oil
2 tbsp arrowroot powder
1 +1/2 cups rice milk
1 tsp fennel seeds, crushed
Optional: Garnish with parsley and freshly ground pepper
In a large cooking pot, add all the ingredients for the soup base. Simmer until tender, then add the cauliflower. Blend it all together with a hand blender right in the pot.
To make the white sauce, in a medium sized sauce pan, mix the oil and arrowroot powder over medium heat. Once the arrowroot powder has been absorbed fully (no lumps), add the rice milk and crushed fennel seeds. Stir continuously until the mixture boils and thickens.
Add the white sauce to the soup base and gently blend.
Serve with parsley and freshly ground pepper.