Cauliflower and Potato Soup

February 6, 2015
Cauliflower and Potato Soup

Cauliflower and Potato Soup
Cauliflower and Potato Soup
Recipe type: Soup
  • 2 Tablespoons extra-virgin olive oil
  • 1 Small head cauliflower, cut into 1-inch florets (about 1½ pounds)
  • 1 Medium onion, finely sliced (about 1 cup)
  • 3 Garlic cloves, grated on a microplane grater
  • 2 Chipotle chiles chopped fine
  • 4 Cups of Vegetable Broth
  • 4 cups of water
  • 2 Pounds russet potatoes, peeled and chopped into 2-inch chunks
  • 2 Bay leaves
  • 3 Chopped green onions for garnish
  • Freshly ground black pepper
  1. Heat olive oil in a large saucepan over high heat until shimmering. Add cauliflower and cook, stirring occasionally until well browned and lightly charred on all sides, about 10 minutes total, reducing heat as necessary if smoking cauliflower starts to burn or oil smokes too heavily.
  2. Reduce heat to medium-low. Add onions and cook, stirring frequently, until softened, about 2 minutes. Add garlic and chipotles and cook, stirring frequently, until fragrant, about 2 minutes. Add 2 cups of vegetable broth and 2 cups of water, bring to a boil. Simmer until cauliflower is completely tender, about 5 minutes.
  3. Using a hand blender or standing blender (I used a Vitamix) puree cauliflower/onion/chipotle mixture until smooth. Return to pot. Add remaining vegetable broth and remaining water, potatoes and bay leaves. Bring to a boil over high heat, reduce to a simmer, and cook until potato is easily smashed and incorporated into broth, about 30 minutes.
  4. Remove bay leaves and mash potatoes with a large spoon or potato masher. Season to taste with salt and pepper. Serve with chopped green onions.



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