Cauliflower was on sale this past week. $2.99 down from $5.99! I love cauliflower mash and roasted cauliflower, so I was pretty bummed when it was so expensive. Needless to say when it went on sale I scooped up 5 heads within the week. I knew immediately that I was going to make a creamy cauliflower potato soup!
In the past I’ve made creamy cauliflower soup with milk and cream, and it’s pretty delicious, I won’t lie. But since I have a few more days left in my Whole 30 challenge I had to get creative with my recipe and come up with a creamy cauliflower soup that had no dairy in it! I think I achieved what I was hoping for!
The roasted cauliflower, sautéed onions, and garlic in the soup give it some extra flavour, and the potato chunks make it nice and hearty. The cauliflower makes it seem creamy without the dairy. It was pretty easy to make, and very filling. It makes the perfect dinner on a chilly night!
- 1 large head of cauliflower, chopped
- 3 tablespoons of olive oil
- 8 cloves of garlic, crushed and chopped
- 1/2 large onion, chopped
- 2 medium potatoes, peeled and chopped
- Chicken or vegetable broth (desired amount - I used about a cup)
- salt + pepper to taste
- optional toppings: fresh chives, green onions, bacon, or hot sauce
- Boil the potatoes in a pot with water until tender, about 10 - 15 minutes. Drain and set aside. This can be done in advance.
- While boiling, separate a few bite size pieces of cauliflower (about a 2 cups), toss in olive oil, salt, and pepper. Place in the oven (at around 350) until golden. Remove and set aside.
- Boil the remaining cauliflower in a pot with water until tender, about 8 minutes. Do not drain.
- While potatoes and cauliflower are boiling, sauté chopped onions and garlic with olive oil in a small pan until golden and fragrant.
- Add garlic and onions and any excess oil to your blender. Add boiled cauliflower to your blender using a small coriander or slotted spoon. Add about a cup of the cauliflower water to the blender. Blend all until smooth. Dispose of the remaining cauliflower water.
- Mash the potatoes by hand leaving some small chunks. Put the potato chunks, roasted cauliflower, and blended cauliflower into the empty pot used to boil the cauliflower.
- Add chicken stock until desired consistency is reached, and stir well (over medium to re-heat if necessary). Add salt and pepper to taste.
- Top with fresh chives, green onions, bacon, or some hot sauce. Mix and enjoy!