Hardy cream soups are a must have on cold days, however the calories that come along with them are not so great. This recipe reduces the calories without sacrificing the flavours. Loaded Potato & Cauliflower Soup can be made vegetarian by removing the bacon bits and be made vegan by using vegan cheese!
HOW TO MAKE A CREAMY CAULIFLOWER SOUP
A great thing about doing a 50/50 mix of potatoes and cauliflower is that the potatoes make the soup a lot more creamy. That, combined with a little coconut milk and some shredded cheese and this is the creamiest cauliflower soup you'll ever try!
The emersion blender also goes a long way toward making the puree extra creamy. You're able to get a really even puree and find any last lumps or grainy texture when it's not in a blender container.
QUICK TIP: DON'T HAVE AN IMMERSION BLENDER? If you don't have an immersion blender, or don't want to spend the money on one, you can use a regular blender. You may have to blend it in batches depending on how big your blender is too.
Loaded Potato & Cauliflower Soup
Ingredients
2 tablespoons olive oil
1 cup onions, diced
1 cup carrots, diced
½ cup celery, diced
2 cloves Garlic (crushed)
3 slices Bacon (cut into ½ peices)
1 crown Cauliflower (cut into florets, discard leaves and stem)
4 cups potatoes peeled and chopped into 1 inch pieces (about 1 lb or 5-6 medium sized potatoes)
4 cups vegetable broth
1 cup Sharp Cheddar Cheese (Shredded)
1 teaspoon fresh rosemary, chopped finely
½ teaspoon salt
½ teaspoon pepper
2 cups canned coconut milk
Directions
COOK THE BACON: Preheat a large dutch oven over medium-high. Add bacon pieces, stirring frequently until pieces have become crispy. Using a slotted spoon, remove bacon from pan to cool on a paper towel.
SAUTÉ ONION AND GARLIC: Add the onion to bacon drippings and cook 3-4 minutes on medium heat until the onions soften and become translucent, add the garlic and stir for 60 seconds. Stir in rosemary and cook for 20 seconds.
DEGLAZE AND COOK THE VEGGIES: Add broth to deglaze the pot and use a spoon to stir and scrape up any brown bits at the bottom of the pan. Stir in the cauliflower and potatoes along with ½ teaspoon of salt and ½ teaspoon of black pepper. Bring the broth to a boil and then reduce to a heavy simmer and cover for 20 minutes, or until the potatoes and cauliflower are fork-tender.
PUREE: Remove the pot from the heat. Use an immersion blender to purée the mixture for 3-5 minutes or until completely smooth. Add the coconut milk and cheese; stir until they have melted and soup is creamy and smooth. Season with additional salt and pepper to taste
SERVE: Garnish soup with bacon pieces, chives, and extra cheese.
I hope you all enjoy this hardy soup recipe! If you try it out make sure to leave a comment below and let me know your thoughts. Tag me on instagram @fitness_adventures_with_liz when you make it!
Happy cooking
Love,
Liz
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