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Cream of cauliflower potato soup

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Over the last month or so, I have been receiving a head of cauliflower weekly with my Lufa Farms basket. I am not a cauliflower fan to begin with, but I couldn’t possibly let the cauliflower go to waste. That wouldn’t be very waste-free of me.

I figured if I mixed the cauliflower with other veggies I love, it would most probably simmer down the cauliflower punch when eating it. So, I made a Soup.

When I am looking for blender recipes, I tend to gravitate towards Tess Masters, The Blender Girl. She has the most fabulous recipes and I have been making many of her soup recipes lately. She has a Creamy Vegan of Cauliflower Soup that calls for leeks. I didn’t have leeks, so I thought to substitute with potatoes and make my own cauliflower concoction. It surprisingly turned out great. Usually when I don’t follow a recipe, it tends to blows up in my face. I have been making this particular recipe for the last month, and the cauliflower taste is subtle, but I know it is there. My little E has been gobbling this one down every time I serve it to her.

I guess this soup recipe is a success, but I am not sure how much I can depend on the taste buds of  a 2 year old. Why don’t you be the judge and let me know how I did?

Cream of Cauliflower Potato Soup

Yields 6-8 bowls of delicious soup

  • 1 head of cauliflower, chopped
  • 8 medium potatoes, chopped
  • 2 garlic gloves
  • 4 cups of vegetable broth
  • 4 cups of water
  • 1/2 cup of raw cashews
  • Salt to taste
  • Pepper to taste
  • Optional- cooked quinoa for garnish
  1. Roast the garlic cloves in the oven for about 30 minutes at 400F.
  2. In a large sauce pan, add the chopped cauliflower and potatoes with the roasted garlic. Sprinkle with salt and pepper, if desired.
  3. Pour the 4 cups of broth and 4 cups of water over the vegetables.
  4. Bring to a boil. Reduce to a low heat, and simmer for 30 minutes or until the vegetables are soft. Stir often to break up the cauliflower and potatoes.
  5. Let the soup cool enough to use your high powdered blender- I use my Blendtec.
  6. Purée the soup mixture in 2 batches (depending on the size of your blender) with the 1/2 cups of cashews.
  7. Optional- top your bowl with a spoon full of quinoa when ready to serve.

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I'm Stephanie, the Good Girl Gone Green, and I'm excited to share my own experiences with learning to live a greener, healthier life!

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