Cauliflower Potato Soup

March 4, 2012

Filed Under : soups & stews

Cauliflower Potato Soup | © + kara hudsonThe winter weather in Atlanta has been completely schizophrenic. We’ve had days of freezing temperatures, followed by days so sunny and warm that I found myself wandering around in tank tops and skirts and this week has been no exception. March has definitely come in like a lion. Earlier this week the daytime temperatures were in the 70s. Then last night we had storms, tornadoes, and a high today of 54 with a damp and bitingly cold wind. Brrr.

The chill has me craving something warm and comforting. I’m just about over heavy winter stews and I wasn’t in the mood for chili but I wanted food that made me feel snuggly and content without a whole lot of work. Something like a rich potato soup, but a little healthier. So I started scouring some of my favorite sites for recipes and I found Smitten Kitchen’s Silky Cauliflower Soup. It looked good, really close, but not quite what I wanted. So I started with that base and built my own version of a  cauliflower and potato soup that can be dressed up or down as you like.

I wound up drizzling mine with a little meyer lemon olive oil (a product that I’ll do a review on here shortly) and some fresh ground black pepper. Served with a side salad of spinach, pear, and feta cheese, this made a filling and yummy dinner.

The soup is not quite “silky” – it’s impossible in my experience to get cauliflower to become silky smooth when pureed – but it’s rich and creamy with the sharp undertone of the parmesan cheese. It’s not as heavy as a creamy potato/cheese soup, but still comforting and warming on a drizzly, windy, damp spring day. I’m definitely going to be making this again. Next time I want to try adding some carrot and celery and maybe some different spices as well.

Cauliflower Potato Soup | © + kara hudson

The recipe as I made it:

Cauliflower Potato Soup

  • 1 head (approx 1.5 lbs prepared) cauliflower, cored and coarsely chopped (reserve a few florets for garnish if you want)
  • 2 large(approx 1.5 lbs prepared) russet potatoes, peeled and diced
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2-4 cloves garlic, minced or pressed
  • 4 cups chicken stock (plus 1 cup water if needed)
  • 3/4 cup half and half or whole cream
  • 3/4 cup (approx 78g)  finely grated fresh Parmesan cheese (not the salty stuff in the green can)

Start by heating the olive oil in a large pot or dutch oven. Add in the onion and cook over low heat until just beginning to soften. Add the garlic and stir for a few mins.

Add the cauliflower and the potato, and pour over the chicken stock. You might want to add another cup of water just to cover the vegetables. Bring to a boil and then lower to a simmer and cook for 40-50 mins.

Using a stick blender or a food mill or even a regular blender, puree the soup until it’s as smooth as you want it.

Add the cream and the Parmesan and salt to taste and stir well.

Serve with a drizzle of olive oil or a swirl of pesto for color and flavor.

Nutritional information (per 2 cup serving): Cals 191 | Fat: 8g | Carb: 24g | Fiber: 5g | Protein: 9g

Find this recipe on Foodgawker and on Tastespotting




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4 thoughts on “Cauliflower Potato Soup

  1. Mary@FitandFed

    Wow, you really made this look beautiful with the drops of oil, the pepper, and the background. No wonder it got onto Tastespotting and Food Gawker– nice photography. Not to mention a tempting meal. We are still having lots of rain, hail, etc., here, though I’m sure spring has long ago arrived in Atlanta.
    Mary@FitandFed recently posted..Roasted Cauliflower Soup


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