Creamy Cauliflower and Potato Soup

December 29, 2008

I got this recipe from my Super Natural Foods cookbook and slightly modified the recipe. It turned out great and so I had to share.

3 tablespoons EVOO

6 cups veggie stock
2 med red potatoes chopped
2 heads cauliflower chopped
1 yellow onion chopped
several dashes of red pepper flakes
1/2 cup heavy cream
salt and pepper
2 cloved garlic chopped


saute evoo, garlic and onions in a large soup pot until translucent. add in cauliflower and potatoes and cook for about 5 minutes. add in veggie stock (add in enough to cover all the veggies) and cook until tender. season with salt, pepper, and red pepper flakes. take pot off heat and use a hand held immersion blender to blend all ingredients together without taking them out of the pot. add in heavy cream and blend until smooth and creamy. pour soups into oversized bowls and top off with toasted croutons, parmesan cheese, pesto or even chopped sundried tomato! For this recipe, I used my blender to chop up sun dried tomatoes and toasted wheat flax bread in a toaster oven while the soup was cooking. The topping really adds a lot of flavor!

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Other posts you may enjoy:

  1. Curried Cauliflower Soup with Spiced Croutons
  2. Curried Black Bean, Coconut, and Sweet Potato Soup
  3. Broccoli Beer Cheese Soup with Mustard Croutons
  4. Corn-Potato Chowder
  5. Spicy Black Bean and Sweet Potato Soup

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