This Cream of Potato and Cauliflower Soup has surprising, “stick-to-your-ribs” power for such a soft, creamy soup. Save yourself some time – and gain some nutrition and fiber – by not peeling the potatoes. The skins will blend nicely into the soup along with everything else.
Any meal that includes one of the cruciferous vegetable, like cauliflower, gets our vote for a superfood meal. Research on cauliflower has linked it to numerous amazing health benefits such as (1) boosting our liver’s ability to detoxify our bodies, (2) fighting off cancer, and (3) boosting the effectiveness of our immune system. Not bad for such a pale vegetable that looks like a brain.
We often serve whole-grain, oil-free crackers on the side.
- 1 medium - onion, chopped
- 1 medium - garlic clove, minced or pressed
- 3 medium - celery stalks, chopped
- 4 medium - carrots, chopped
- 3 lbs - potatoes, chopped
- 1 16 oz pkg - cauliflower florets, fresh or frozen
- 6 cups - water
- 1 cup - soy milk
- In a large soup pot over medium-high heat, saute the onion, garlic, celery, and carrots, covered, until the onions are soft, about 5 minutes. Add the potatoes, cauliflower, and water. Cover, and cook another 25 minutes, until the potatoes are tender.
- Remove from heat and stir in the soy milk. Using an immersion blender, process until smooth. Salt to taste.
Nutrition (per serving): 275 calories, 82% calories from carbohydrates, 12% calories from protein, 6% calories from fat, 10.7g fiber.