On any chilly evening this fall or winter, this cauliflower and potato soup recipe will welcome you home, even beckon you. Feel free to pair it with a salad for a filling meal. Also important to note, that this soup can be easily made without the potato. It’s versatile, given cauliflower’s creamy texture.
I’d like to introduce you to my new best friend, the cauliflower, and a delightfully derived recipe: cauliflower and potato soup with Parmigiano. Cauliflower belongs to one of my favorite families, the Brassicaceae and has quite a fascinating history. Cauliflower has been gracing tables for centuries, but not until the time of Louis XIV did it receive royal treatment at banquets alongside pheasant, oysters and lobster aspic. So, when I call my cauliflower and potato soup with Parmigiano regal, you can’t really disagree, especially after you taste it. This cauliflower and potato soup recipe is silky smooth, creamy and rich with umami, thanks to the addition of some Parmigiano Reggiano.
Cauliflower and Potato Soup Recipe
Serves about 8
Roughly chop or dice the onion and garlic. Sauté the onion and garlic on medium heat with olive oil in a large pot. In the meantime, break down the cauliflower into small florets and peel and dice the potato. Once the onion and garlic are translucent, add the cauliflower and potato. Fill with water to cover and let simmer until the cauliflower and potato have softened.
Season generously with salt and pepper. Using either an immersion blender or a stand up blender, puree the mixture until smooth. Add the Parmigiano and stir. Taste for salt, pepper and cheese and add more if necessary. If it’s looking and feeling thick, and it’s closer to mashed potatoes than a thick broth, I recommend adding some water or broth to thin it out. Of course, season again afterwards. Feel free to squeeze some lemon into the bowl of soup before serving. It will add a little zest to the creamy puree.
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Image by Sabrina Pashtan