10.07.2013

Potato-Cauliflower Soup

Potato-Cauliflower Soup ~ is a warm, creamy and comforting soup made with mashed potatoes, mashed cauliflower and some Parmesan cheese to create a luscious creamy texture without a ton of butter or cream, making this one fewer in calories and lighter in texture, everyone will love!



This is another delicious way to use your cauliflower.  It's similar to the potato soup but less starchy.

My family loves soups, especially homemade ones.  This soup is made 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! Awesome!


You'll be amazed how this potato-cauliflower soup is so light, creamy and very tasty.  Perfect for this season, especially on chilly, wintry nights.  I like adding a few drops of extra-virgin olive oil on top.  It gives an additional savory flavor to the soup.


Everyone loved it!  Even my Dad who was a little skeptical about it, enjoyed it immensely.  For sure, I will be making this potato and cauliflower soup all winter long, especially when I have leftover mashed potatoes from the night before - just a quick tip to use some of those leftovers!

 Enjoy!




Potato-Cauliflower Soup

  • 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.

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8 comments:

  1. My husband has been requesting cauliflower soup for some time now - but I never thought to add potatoes - I think that's brilliant! Beautiful soup - love the olive oil garnish :)

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    1. Thanks Tricia. My husband is always skeptical when I am experimenting with food, especially when its for dinner; but he absolutely LOVED this one, and that's not always the case in my house. I hope your family will enjoy it as much. :)

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  2. Anyone who is able to take something as mundane sounding as cauliflower and potatoes and put them together in a soup that looks this delicious, beautiful, and appetizing, is in possession of nothing less than pure talent. Great job with this post; I love it!

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    1. Thanks Dan for the awesome comment. You are so sweet, and a great guy!

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  3. Hey Anna & Liz! This soup looks great and I love that you used leftover mashed potatoes. I never know what to do with those, as they never taste the same the next night unless you slather them in gravy that is. Cauliflower soup is one of our favorite soups so I'm sure with the addition of mashed potatoes, it would be even better. xoxo, Jackie

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  4. Soup Perfection!

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  5. What a great way to use left overs! This soup looks perfect for a fallish day. Thank you!

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  6. What a delicious soup! I've definitely been in soup mode lately and this sounds like it would hit the spot.

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