A warm, creamy and comforting soup made with mashed potatoes, mashed cauliflower and some parmesan cheese creates a luscious creamy texture without any cream, making this one fewer in calories and lighter in texture everyone will love!
My family loves soups, especially homemade ones. I made this with some leftover mashed potatoes, so make extra the night before. Then I boiled a cauliflower until tender, mashed it and simmered with a few more ingredients and the soup was done!
- 1 cauliflower- cord, rinsed, cut into pieces
- 3 cups ( leftover) mashed potatoes
- 1 Tbsp. extra-virgin olive oil
- 1 onion- chopped
- 1 (32 ounce) low-sodium vegetable broth
- 1/4 tsp. ground nutmeg
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
- extra-virgin olive oil to garnish
In a large sauce pot filled(1/4 amount) with water, bring water to a boil. Add the cauliflower and cover. Boil cauliflower for about 4 to 6 minutes, until tender. Drain and mash the cauliflower.
In the meantime, sauté onions with olive oil in a small pan until onions become soft and translucent, about 3 to 4 minutes. Transfer onions to the large pot with mashed cauliflower. Turn on low heat and stir the onions with cauliflower for about 1 minute.
Add 3 cups of mashed potatoes, nutmeg, and vegetable broth. Bring soup to a low boil. Then simmer on low heat for about 5 minutes.
Add salt and pepper to taste. Turn off heat. Transfer half the mixture to a blender and blend for a few seconds. Transfer back to the pot. Stir in the grated parmesan cheese. Ladle into soup bowls and garnish with a few drops of extra virgin olive oil on top. Serve immediately.