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Cauliflower Vichyssoise

Vichyssoise is a traditional French cold soup made with leeks, potatoes, and cream. The classic recipe is delicious, but I wanted to make it slightly better for you and light and refreshing for those hot summer days.

Cauliflower is a great alternative to swap with the cream. I like to cook with frozen organic vegetables. My freezer is always stocked with frozen vegetables. They are nutritious because frozen veggies are picked at the peak of their season and then frozen, preserving their nutrients. Cauliflower is a wonderfully versatile cruciferous vegetable. They contain a rich amount of Vitamin A, Folic Acid, and Vitamin C. But they are specifically popular due to their carotenoid, which is in the Vitamin A category. Cauliflower is considered an antioxidant, but in the vegetable category, which is so important for fighting free radicals in the body. Free radicals are cells that are harmful to the healthy cells. Eating a high amount of quality antioxidants helps to reduce your risk of potential diseases that free radicals can bring on in the body. 

So cool off and improve your health with a delicious twist to a classic French recipe. 

Yields 4 servings 


2 cups organic frozen cauliflower florets

1 leek - cleaned and sliced 

1 small or 1/2 medium/large potatoes - peeled and diced (I used a Hannah sweet potato, but a russet or creamy yellow potato works very well) 

1 teaspoon dried thyme or fresh thyme 

1/2-1 tablespoon unsalted butter (I used President, a French butter) 

1 tablespoon extra virgin olive oil - save some for garnishing 

Vegetable or Chicken Stock 

Salt + Pepper 


In a large pot, add 1/2 the butter and olive oil. Heat over medium heat. 

Add the leeks and a pinch of salt. Let the leeks sweat for 2-3 minutes. 

Then add the cauliflower, and season again with salt and pepper. Let this cook for about 5 minutes. 

Add the potatoes and thyme. Now add some more butter, but leave some for the end. 

Pour in the stock to cover the vegetables and season again with salt and pepper. It is roughly about 2-3 cups of stock. Depending on how you like the soup you can adjust the thickness after you puree the soup. 

Bring this to a light boil. Cover the pot and lower the heat to low and let this cook for 20 minutes. Make sure the potatoes are tender and cooked. 

Once everything is cooked, adjust the seasoning. Turn the heat off and with a hand mixer, blend the soup so that it is smooth and soft. If you don't have a hand mixer, in 3 batches and carefully puree the soup with a blender. Remember that blending hot items is a bit dangerous so make sure to place a towel over the top of the blender and do it in small batches. 

Once the soup is the consistency to your liking and seasoned well, add the remaining butter and mix through. 

Then place the soup in a large bowl with plastic wrap and place in the fridge for a minimum of 2 hours to chill. 

Once chilled garnish with some extra virgin olive oil or some chives and serve. 


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