Posted by & filed under gdgat, organic produce, organic produce delivery, tips & tricks.

Autumn is just around the corner and with the change in seasons comes great fall produce. Our menus will soon begin to change, leaving berries and melons in our summer BBQ memories. You will begin to see more delicious turnips, sweet potatoes, apples, and pumpkins in our recipes.

One fall veggie I am excited about has also been in our boxes a couple of times this summer. However, we’ve never showcased it as perfect for soup. As the cold Autumn nights get closer, this healthy and easy recipe is sure to warm up your appetite! Check out the benefits of the cauliflower, followed by the delicious Golden Potato-Cauliflower Soup recipe.


The sweet, slightly nutty flavor of cauliflower is perfect for winter side dishes. It’s wonderful steamed, but it can also be blended to create a mashed potato-like texture or pureed into soup. Health benefits include:

  • Compounds that may help to prevent cancer
  • Phytonutrients may lower cholesterol
  • Excellent source of vitamin C

Harvest season: September–June

Courtesy of

Golden Potato-Cauliflower Soup

Prep: 15 minutes; Cook: 32 minutes. / Serves 4


  • Croutons:
  • 1 teaspoon ground cumin
  • 1 teaspoon olive oil
  • 1 cup cubed French or Italian bread
  • Soup:
  • 2 teaspoons olive oil
  • 1/3 cup finely chopped shallots
  • 1/3 cup finely chopped celery
  • 2 1/2 cups sliced cauliflower (about 1/2 small cauliflower)
  • 3/4 pound sliced peeled sweet potatoes
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 teaspoon lemon juice
  • 2 teaspoons chopped chives (optional)


1. Preheat oven to 350°.

2. To prepare croutons, combine cumin and 1 teaspoon oil in a bowl; add bread cubes, and toss to coat. Spread bread cubes on a baking sheet. Bake at 350° for 10 minutes or until golden. Cool croutons slightly; set aside.

3. To prepare soup, heat 2 teaspoons oil in a large saucepan over medium heat. Add shallots and celery; cover and cook 2 minutes. Stir in cauliflower, potato, broth, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer 15 to 20 minutes or until vegetables are tender. Add lemon juice. Place vegetable mixture, in batches, in a food processor; process until smooth. Divide soup evenly among 4 bowls; serve with croutons, and top with chives, if desired.