New year, new resolutions, new ideas for healthy food. I can’t say that I am on a health kick, but since a girl can’t survive on cake alone (believe me, I would if I could!), I do have this creamy soup to share today. Creamy but with no dairy products, the simplicity of the pureed cauliflower along with the potato creates this comforting soup.
Roast extra vegetables with dinner one night and turn them into a soup for lunch to enjoy throughout the week. I roasted cauliflower with potatoes and onions then combined them with chicken stock to make this soup. Have I mentioned how much I am enjoying our new Vitamix? It’s wonderful! I used it for this soup, though you could also puree it with an immersion blender.
1 head cauliflower
1 potato (large)
2 Tablespoons olive oil
2 cups chicken stock
salt and pepper to season
Clean and cut the cauliflower into 1-2 inch pieces. Scrub the potato and cut into one inch cubes. Peel and slice the onion into quarters. Toss the vegetables with the olive oil; season with salt and pepper. Roast in a 425 degree F oven for 45 minutes, occasionally stirring the vegetables to turn them over.
Combine with the chicken stock in a large saucepan and puree with an immersion blender. Or, use a blender to puree the soup. Top with bacon and green onions if you’d like.
The Vitamix is a magical soup maker (among other things)—all ingredients go in at room temperature and after 5 minutes of action a hot soup emerges. I am looking forward to a winter filled with creamy soups!