I’ll take any excuse to have a carb…or the taste of a carb (as I eat a fairly low-carb diet). This soup, which combines potato with cauliflower to ease some of those starchy grams, is a combo of a few different recipes I discovered on the internet. Tt’s been a tad chilly here in Los Angeles and I was jones-in’ for something warm and cozy.
OK, maybe “chilly” is a relative term. At this moment in time, the rest of the country is going through a massive winter storm. We’re in the 40’s and 50’s at night. (Sorry-not sorry. That’s why I moved here!)
ANYWAY….when it’s cold out and you want something warm and filling…and you love the taste of baked potato, you need to make this. The first time I had it, I went back for seconds and was so full, I had to lie down. It’s really filling. You get a starch, veggie and protein from the Greek yogurt and cheese. If you’re a vegan, try it with soy yogurt and cashew cheese or skip those all together.
It freezes really well, too.
Cauliflower Potato Soup
Notes
This will be one of your favorite winter soups and I bet your kids will love it! Heck, even the not-so-kids!
Ingredients
- • 1 pound Yukon gold potatoes, scrubbed, peeled ( I left the peels for more fiber.) and cut into 1- to 2-inch chunks
- • 1 pound cauliflower, chopped into large bite-sized florets and stems
- • 2 (15-ounce) cans Cannellini beans, drained
- • ½ yellow onion, minced
- • 3 garlic cloves, smashed and minced
- • 3 ½ cups vegetable stock
- • 3 tablespoons unsalted butter
- • 2 tablespoons dry white wine
- • 1 sprig fresh thyme or ½ teaspoon dried thyme
- • ½ teaspoon garlic powder
- • Coarse kosher salt and black pepper
- • 1 teaspoon lemon juice (about ¼ lemon)
- • 8 ounces Greek plain yogurt, at room temperature
- • ½ cup chopped chives (about 1 small bunch)
- • Shredded Cheddar, for serving
Instructions
- 1. In a 6- to 8-quart pot, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about and 60-90 minutes, stirring every so often to make sure there’s no sticking.
- 2. Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the yogurt will break.
