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Creamy Cauliflower and Potato Soup

By • Jun 26th, 2007 • Category: Soups and Stews Print Print

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The creaminess of this soup comes from the potato. Adding potato to soup prior to puréeing allows you to forgo adding soy or dairy and keeping it low in fat and calories. Potatoes also add additional body and starch as well as nutrition. For this recipe, you can even substitute sweet potato, which would add even more of a nutritional and fiber boost. Cauliflower is a healthy, wonderfully versatile vegetable, and children generally like it since it has a more subtle flavor than other cruciferous vegetables like broccoli.

Ingredients:
1 good-sized head of cauliflower, core removed, broken into florets
1 onion, roughly chopped
2-3 small potatoes, cut into quarters
1 stalk celery, chopped
3 cloves garlic, minced
2 T. neutral vegetable oil (safflower or canola work well)
6 c. vegetable stock or water
Fresh grated nutmeg
¼ c. soy milk (optional)
Salt and Pepper

To prepare:
Wash and prepare all the vegetables. Heat your soup pot on medium heat for a minute before adding the oil, then put in all the vegetables, except for the garlic, and sauté, stirring often until they soften and begin to turn a nice golden brown, 8 to 10 minutes.

Add the garlic and sauté a few minutes more, but don’t allow the garlic to brown. Add the stock or water and bring the soup to a boil, then lower the heat and simmer for about 25 minutes, or until the potatoes are quite tender. Remove the soup pot from the heat.

Let the soup cool a bit, then begin processing in a blender or with an immersion hand blender until it’s very smooth, but taking care not to over-blend as this brings out more starch from the potatoes. I always have a little additional stock on hand for thinning, if necessary.

Stir in the soy milk, if you’re using it, then taste and season the soup. Serve it hot, topped with a light sprinkle of nutmeg and a generous grating of fresh black pepper.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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14 comments
JUNE
JUNE

I'm back again I was refering to the Creamy Cauliflower and potato soup recipe, sorryI forgot to say the recipe. Today was the first time I watched your show. I'm hooked. Again can I use Chicken Stock in place of veg. stock / Thanks, June

JUNE
JUNE

I love your recipe's. could you tell me if I can use Chicken stock instead of veg stock. Thanks, June

Ann Lagerlef
Ann Lagerlef

I would like the recipe for the corn bread without using eggs. Thank you. Ann Lagerlef

Bethy
Bethy

Hi, Toni! I love your recipes and your show! Thank You so much for your wonderful contribution to health, happiness and our environment. Question: Would it be okay to substitute broccoli for the cauliflower? Would it also work to substitute unsweetened coconut milk for the soymilk? The only unsweetened soymilk I prefer is the Wildwood brand and I'm not always able to find it. Thank You, bunches!

Barb
Barb

This looks incredible, but for some reason I'm getting a page with symbols in places. I can read everything except the quantity for soy milk. Looks like the computer didn't translate a few things (like the accent mark on saute is distorted). Do you know what I need to do to fix this (it's on all your recipes). Thanks--great show, btw.

brenda
brenda

i love this recipe is so creamy and has a wonderful taste!!!!!=)

Chef
Chef

Hi Helen, Sure you can freeze it and reheat it. The soup may thicken depending on how many potatoes you use, but can be thinned with a little water or stock and re-seasoned. Thank for writing! Toni

Helen Tanner
Helen Tanner

Hi Toni! This soup is really tasty. Would it be ok to freeze it and defrost/reheat it later? Thanks!

Chef
Chef

Thanks so much Lindy! The blender I use is made by Vita-Mix (Vita-Mix_Corp.com/GreatDeal). It's a real workhorse of a machine and the thing I like best is that it is a variable speed blender. This means I can start blending very slow so I don't need to wait for food to cool before starting it up. It is on the pricer side, however. The company often sells demo models, and rebuilt machines that are like new and fully warrantied. Again, thank you for writing and for watching DTV. Toni

lindy green
lindy green

We are in need of a good blender. Would you please tell us the brand of blender you used for this recipe? It looked so capable! Thank you. LOVE your show! Lindy, Brunswick, ME

Mr. Designer
Mr. Designer

Very good soup. Very creamy and easy to make.

Stephane
Stephane

I made this recipe in advance, and my son said to me "daddy soup was good!" Really creamy texture I love it ! thank you Toni.

admin
admin

Thank you for your note! Yes you can swap the cauliflower out with broccoli, turnips, celeriac or basically any vegetable you might use for a 'cream' soup. I have subbed coconut milk for the soy so that should be fine. I might add the coconut milk incrementally and dilute it if needed. Taste and test. Soy milk can be tricky as some brands have a very intense soy flavor, so I know how you feel having a preferred brand. Let us know if you made changes and if so how they worked out for you. Thanks again for writing. Be well. Toni

Trackbacks

  1. [...] last blog entry. This soup is adapted from Toni Fiore’s (of Totally Vegetarian) recipe for Cream of Cauliflower and Potato Soup. I pretty much followed the original, but substituted broccoli for cauliflower. According to Toni, [...]

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