What were we doing before that cauliflower revolution? While I’m not one to replace food items with cauliflower (I don’t like a pizza crust, sorry), I enjoy mixing it into food items because its color and texture are so nifty that it’s virtually unnoticeable. It’s incredibly subtle. So, when I was craving some cheesy potato soup last week, I swapped one-third of the potatoes with cauliflower for extra fiber and the cruciferous action. The Cheesy cauliflower and Potato Soup was super creamy and delicious, yet not too heavy, as soups made from potatoes can be. It was the perfect weight for this transitional is-it-fall-or-is-it-summer weather!
INGREDIENTS
One yellow onion ($0.32)
One tablespoon olive oil ($0.16)
One head of cauliflower ($1.99)
1.5 lb. russet potatoes ($1.42)
4 cups vegetable broth ($0.52)
12 oz. evaporated milk ($0.65)
1/2 tsp smoked paprika ($0.05)
One teaspoon salt ($0.03)
Freshly cracked black pepper ($0.05)
Four oz. medium cheddar, shredded ($0.85)
Three green onions* cut into slices ($0.33)
INSTRUCTIONS
Slice the onion, then add it to a soup pan with olive oil. Sauté the onion over moderate heat for approximately 5 minutes or until it softens.
Peel and chop them into 1″ cubes. Slice the cauliflower into smaller florets. Add the potatoes cubed and cauliflower florets into the soup pan along with the broth for vegetables. Cover the pot with a lid,, raise the heat to high, and boil the soup. After it has reached a spot, reduce the heat to medium and allow it to simmer for approximately 20 minutes or until the cauliflower and potatoes are very soft.
Add the milk that evaporated to the soup. Utilize an immersion blender purée the soup, or let it cool slightly, and then move the soup into small batches into a blender to blend. Blending hot liquids can be extremely risky, so be sure you let it cool until it’s warm (adding to the milk that evaporates can assist in cooling the temperature). Also, place a towel on the lid of the blender for extra protection from accidental splatters.
After the soup is puréed, season it with salt, smoked paprika, and freshly cut pepper (10-15 cranks of a mill). The aThe amount of salt required will differ, based on the amount in the broth.
Pour the soup back into the pan over moderate heat and allow to warm. When it is hot, start stirring into the cheese a handful at a time, until it completely melts into the soup.
Serving the Cheesy potato and cauliflower soup with slices of green onions over the top.