Creamy Cauliflower Potato Soup

Cauliflower Potato Soup

If cauliflower is not your favorite vegetable, this recipe may change your mind. This soup is super flavorful and tangy, with a bit of a spicy kick. Its texture is smooth, creamy and velvety. Most importantly, both cauliflower and potatoes are full of vitamins, nutrients and antioxidants. Cauliflower contains sulforaphane, a powerful antioxidant with tremendous benefits. I will certainly keep experimenting with cauliflower and share more recipe in the future. In the meantime, I hope you give this soup a try!

Ingredients

• 2 Liters of chicken stock (can be substituted with vegetable stock)

• 1 whole head of cauliflower (about 600 grams)

• 400 grams of potatoes

• 1/2 of large onion

• 3 cloves of garlic

• some salt and black pepper

• 3-4 tablespoons of olive oil

• 2 tablespoons of unsalted butter

• some freshly squeezed lemon juice

• some chives for garnish

• a pinch of paprika or cayenne pepper (optional)

• 2 tablespoons of heavy cream (optional)

Directions

1. Heat up the pan and drizzle some olive oil (4-5 tablespoons). Finely chop the onion and then sauté it until slightly golden in color (about 5-7 minutes). Peel and chop the potatoes in small pieces and add them to the pan. Sauté the potatoes for about 10 additional minutes.

2. Finely chop the cauliflower and then add it to the pan. Sauté everything for 10 additional minutes. Add salt, black pepper and a pinch of cayenne pepper or paprika (to taste). Add 3 crushed garlic cloves and 2 tablespoons of butter and sauté for additional minute or so.

3. Combine your chicken stock and sauteed vegetables in one pan. Bring the liquid to a boil and then lower the heat and let it simmer until all the vegetables are completely softened. For me this took about 10 minutes.

4. After your vegetables become soft, check for salt and pepper and adjust if needed. Add some freshly squeezed lemon juice.

5. Blend the soup with a blender and then garnish it with some chives. If you want to add more creaminess, you can add about 2-3 tablespoons of heavy cream to the soup. Enjoy!