Cauliflower Potato Soup

Cauliflower Potato Soup

Do you ever look into your vegetable bin and see an assortment of vegetables wilting before your eyes? Here is an easy, delicious, and super healthy ‘no-brainer’ soup recipe using vegetables that are on the brink of tossing. This soup turns out to be amazing every time, no matter the assortment of produce. You just have to be a little fearless. What do you have to lose?

When our boys were young, they happily gobbled up any version set before them. It was my sneaky way to load them up with fortifying vegetables, especially in the cooler months. You can get a days worth of vegetables in one tasty bowl of soup.

Kitchen Sink Soup Method:

Cut up any vegetables into roughly the same-size chunks and place into a big pot–even salad greens–and cover with water.  Carrots will not only sweeten but are a powerhouse for luminous skin due to a large amount of beta carotene that helps prevent the degeneration of cells, slows aging and makes your skin glow. Potatoes will thicken, garlic will spice it up, but any vegetables will usually do just fine.  Spinach is good in everything. Add vegetable or chicken bouillon (about 1 tablespoon for every 2 cups of water).  I like to add a few potatoes, winter squash or sweet potatoes to thicken, but whatever you have will most likely work.  If you have some leftover cooked vegetables in the fridge, toss those in too! Bring to a boil then simmer for about 30 minutes until everything is tender when poked with a fork.  Once cool, puree until smooth and creamy with an immersion blender, reheat, and add more salt and pepper to taste and adjust the seasonings. Be creative with your garnishes…paprika, parsley, pesto, or Greek yogurt are all good choices.  

This soup will not only get your taste buds going but adding seasonings like cayenne and turmeric will help strengthen your immune system and strengthen digestion.  Be creative! Want it creamier? Blend in milk, cream or butter at the end. You can even stir in collagen powder at the end for added protein, or add other proteins such as diced chicken. 

Leftovers may be frozen, but you will need to blend again with the immersion blender after heating to make it smooth and creamy again.

Tip:  

There is no fat or oil in the basic soup medley.  But DO drizzle virgin, cold pressed olive oil on the top before serving. The benefit of olive oil on your soup instead of in your soup is that all the wonderful flavors and nutrients are preserved when heat is avoided. 

Why do most people choose extra virgin, cold pressed olive oil over refined olive oil?  The taste is divine, and cold pressing typically eliminates the need for chemicals or bleach that can be part of heat refining. 

At TellurideGlow we believe in the same principal of purity and wholesomeness and take pride in using virgin, unrefined whole plant ingredients to harness the precious whole plant nutrition from botanical ingredients for maximum skin health.  Our exquisite botanical nut and seed oils are globally curated, then cold processed and formulated to deliver complete plant nutrition for radiant, healthy skin with visible results. 

Learn more about our two oil based 96% organic serums that will transform your skin and the way you think about skincare.

The Purist and The Alpine.

Now, back to the soup!

Here is one version I made that ended up as a Cauliflower Potato Soup that you can use as a guide. Let me know what leftovers you used and loved!

 

Kitchen Sink Soup

Servings: 6
Calories: 155kcal

Instructions

  • Cut up any vegetables into roughly the same-size chunks and place into a big pot–even salad greens–and cover with water, chicken stock or bone broth.  
  • Add vegetable or chicken bouillon (about 1 tablespoon for every 2 cups of water).
  • Bring to a boil then
  • Simmer for about 30 minutes until everything is very tender when poked with a fork.
  • Puree simmer for about 30 minutes until everything is very tender when poked with a fork.

Notes

These freezes well but you'll need to puree again after heating.
 

 

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16 Comments
  • Dee
    Posted at 17:23h, 10 November Reply

    Yum – I just made this it’s great!

  • Linda Goad
    Posted at 13:26h, 24 October Reply

    MA, it looks delicious. This is the perfect weather for it. I’ll prepare it this weekend.

    • Mary Alice
      Posted at 14:04h, 24 October Reply

      5 stars
      I like to keep some on hand and sip a small cup to keep hunger away until meal time.

  • Kathryn Cole
    Posted at 13:10h, 24 October Reply

    5 stars
    This is a go to for us! We love this type of soup- always different😊

    • Mary Alice
      Posted at 14:05h, 24 October Reply

      5 stars
      If you are open to surprise it’s really fun to see what the first spoonful is like. Haven’t had a bad batch yet.

  • Libba Anderson
    Posted at 12:22h, 24 October Reply

    T hanks Mary Alice – when the weather cools down in Savannah I will definitely try….

    • Mary Alice
      Posted at 14:02h, 24 October Reply

      5 stars
      I’d love to hear your version once you get to it!

  • Denice McMahon
    Posted at 23:31h, 23 October Reply

    I love soup, and this looks so delish! Can’t wait to try!

  • Barbara Bisel
    Posted at 23:21h, 23 October Reply

    Looks yummy! Thanks!

    • Mary Alice
      Posted at 14:06h, 24 October Reply

      Let your imagination roll!

  • Carol Armstrong
    Posted at 23:16h, 23 October Reply

    Oh to be cold pressed extra virgin again😇
    Carol Armstrong

    • Mary Alice
      Posted at 12:50h, 24 October Reply

      Oh yes! That was a long time ago.

  • JoAnn Weisel
    Posted at 23:03h, 23 October Reply

    5 stars
    Looks so yummy!

    • Mary Alice
      Posted at 14:07h, 24 October Reply

      5 stars
      Good for farm to table leftovers.

  • Danielle Magestro-Musgrove
    Posted at 06:59h, 23 October Reply

    5 stars
    I cannot WAIT to make this! I was just looking for a fall soup recipe so it’s perfect timing.

    • Mary Alice
      Posted at 12:54h, 24 October Reply

      I just made it this morning with 2 potatoes, a sweet onion, some carrots, a couple of whole green onions, butter lettuce, half a jalapeño and a bunch of cilantro. I didn’t have bouillon so used some chicken bone broth. It is really delicious! Needed some salt for my taste but that is up to the chef. I will garnish this with some whole fat Greek yogurt sprinkled with paprika for color.

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