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
- Roast the garlic cloves in the oven for about 30 minutes at 400F.
- In a large sauce pan, add the chopped cauliflower and potatoes with the roasted garlic. Sprinkle with salt and pepper, if desired.
- Pour the 4 cups of broth and 4 cups of water over the vegetables.
- 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.
- Let the soup cool enough to use your high powdered blender- I use my Blendtec.
- Purée the soup mixture in 2 batches (depending on the size of your blender) with the 1/2 cups of cashews.
- Optional- top your bowl with a spoon full of quinoa when ready to serve.
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food, helathly, organic, recipe, soup, vegan
I am the Good Girl Gone Green. Seeing garbage cans overflowing with recyclables breaks my heart.
Great idea for cauliflower! I’ll have to give it a try.
Yum – your soup sounds delicious!!! I will need to try roasting the garlic first as I usually just throw it in the stockpot for the last two minutes when I saute the veggies prior to adding the broth. We will give it a try! Thank you for sharing.
Yum, I never thought to use cashews in a soup before. Thanks for the idea. Thanks for sharing at Sweet Saturday!
[...] 6. Cauliflower Potato Soup [...]
Sounds like a really filling soup, looks delish!
that sounds absolutely amazing; so rich, creamy and satisfying – a meal in a bowl for sure especially with the addition of millet or quinoa. Thanks for sharing!
[...] my friend Stephanie of Good Girl Gone Green posted a yummy Cream of Cauliflower Potato Soup recipe last week, I was dying to make [...]
A creamy soup I can eat, no milk, I love that. Thanks for posting
I love cauliflower soup! Its one of my all-time favourites.
This looks fantastic. Thanks for sharing!
This sounds great! Thanks for linking up at our Gluten Free Fridays party! Thanks for helping get our party kicked off this week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
I hope that you’ll join us this week! Cindy from vegetarianmamma.com
Love soups, and potato and cauliflower stopped by from the living green Tuesdays link up, pinning.
I have never had a cream of cauliflower soup! Sounds good, though. Thanks for linking up at our Pinterest Pin It! party! I hope you come back this week!
My uncle used to make this soup fr us whenever we have a reunion at my grandparent’s house. It is certainly very creamy, however, I have no idea that cashew can be used as an addition ingredient of this recipe. Will tell this to my uncle.