Leprechaun Soup- For the Month of March

Leprechaun Soup- For the Month of March

Leprechaun Soup


  • 1 head cauliflower, broken into florets
  • 1 bag watercress, thick stems removed
  • 5 cups water
  • 3 tablespoons Better Than Bouillon Paste (Chicken or Vegetable)
  • salt to taste
  • 2 tablespoons olive oil


  1. Saute cauliflower florets in olive oil in 2 quart sauce pan for about 8 minutes.
  2. Add 5 cups water and 3 tablespoons Better Than Bouillon and stir until dissolved.
  3. Bring to a boil, reduce to a bubbling simmer for 10 minutes or until cauliflower is soft.
  4. Add 1 bag of fresh watercress and simmer for an additional 2 minutes.
  5. In small batches, ladle the mixture into a blender and blend until smooth.
  6. The color will be a magnificent bright green.


If you wish, you can add 1/4 cup half and half to the soup to make it even creamier.



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