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4 medium Yukon gold potatoes, peeled and cubed

1/2 cup chopped leeks

2 cups coarsely chopped cauliflower

1 garlic clove, chopped

4 fresh sage leaves, chopped

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1/2 cup cashew milk

4 cups low sodium organic vegetable broth

2 tsp extra virgin olive oil



Heat olive oil in a medium sauce pan.  Add potatoes, leeks, garlic, salt and pepper.  Saute for approximately 5-8 minutes over medium-high heat.  Add broth and fresh herbs.  Cook for 10 more minutes or until potatoes begin to soften.  Add cauliflower and continue to cook until soft.  Reduce heat to medium and add cashew milk and heat for another 2-3 minutes. Season to taste.  Remove from heat and in 2 small batches, add to blender and puree until smooth.  Add back to pot and serve.

Optional extras:

1 tsp crumbled bleu cheese

1 tsp roasted nuts or seeds (pepitas, pinenuts, butternut squash, pumpkin)

fresh chopped sage