Creamy Cauliflower Soup
Creamy Cauliflower Soup
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Creamy Cauliflower Soup is perfect for a cool San Francisco night. The addition of potato gives the soup a buttery taste and creamy texture. Potato is high in potassium which is good for most people but needs to be limited for individual's with kidney disease. If you have more questions please speak with your healthcare provider.
Written by: POH Nutrition Services Team
Ingredients
Ingredients
1 head cauliflower, roughly chopped
2 tablespoons olive oil
1 small onion, diced
1 cup potato, peeled and chopped
2 cloves garlic, minced
4 cups low-sodium broth or water
1/2 cup parmesan cheese (optional)
salt and pepper, to taste
Recipe Steps
Recipe Steps
Wash your vegetables. Trim leaves and stem from cauliflower, removing the core. Roughly chop the core and head of the cauliflower. Set aside.
Heat oil in a large pot over medium heat. Add the onion and garlic, saute until soft but not browned, about 5 minutes.
Add cauliflower, potatoes, and broth. Bring to a low boil then reduce heat to low. Cover and cook for about 20-30 minutes, until potatoes and cauliflower are tender.
Remove the pot from the heat and puree with an immersion blender or puree in small batches in the blender*.
Return soup to the pot and add salt & pepper to taste. Add parmesan cheese, if using, and stir to incorporate. Serve with love!
* CAUTION if using a blender: blend in small batches. Cover and hold the lid with a towel to prevent the lid from popping off from the steam.
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