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 Creamy Cauliflower Potato Soup 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
Ingredients
- 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
Instructions
- 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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