Chunky Cauliflower Potato Soup with Mixed Veggies

Ingredients

4 tablespoons vegetable oil

1/2 yellow onion, chopped

2 celery stalks, chopped

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 teaspoon all-purpose seasoning

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground paprika

1/4 to 1/2 teaspoon cayenne pepper

3 large garlic cloves, minced

1 1/2 tablespoons all-purpose flour

3 medium potatoes, peeled and cubed

5 cups low-sodium chicken broth or vegetable broth

2 cups water

1 large head cauliflower, rinsed and cut into florets, divided

2 cups frozen mixed vegetables

Heat the vegetable oil in a large soup pot over medium heat.

Add the chopped onion and celery.

Cook for about 5 minutes, stirring occasionally, until the onion softens and begins to lightly brown.

Add the dried thyme, dried rosemary, all-purpose seasoning, salt, black pepper, paprika, cayenne pepper, and minced garlic.

Stir and cook for 30 seconds to 1 minute, until the garlic and seasonings become fragrant.

Sprinkle in the flour and stir well.

Cook for another 1 to 2 minutes, until the flour is lightly cooked and smells slightly toasty.

Pour in the chicken broth or vegetable broth, then add the water.

Add the cubed potatoes and half of the cauliflower florets.

Stir everything together and bring the soup to a boil.

Once boiling, reduce the heat to a gentle simmer.

Cover the pot and cook for about 30 minutes, or until the potatoes are fork-tender.

Add the remaining cauliflower and the frozen mixed vegetables.

Continue cooking for another 20 to 25 minutes, or until the vegetables are tender and the cauliflower is soft but still has a little bite.

Taste the soup and adjust the seasoning if needed.

Ladle into bowls and serve hot.