Spicy Potato and Cauliflower Soup #cleaneating
Hey, you….yes you. Come here. Closer…closer…closer. I have a “mom” secret I want to share with you. Are you reading? (Big breath in) here it goes… I eat soup almost every day and Spicy Potato and Cauliflower Soup is one of my favorites!
Okay, so it wasn’t the kind of juicy secret you were looking for? Sorry. Ha! I call this my “mom” secret because it’s a time-saving tip when there’s a lot of other things going on. You know, when life gets busy and you have to put yourself on the back burner. (Get it?)
I eat soup daily for a few reasons. 1. It’s good for you (filled with lots of vegetables) 2. Soup is very filling. With the right combination, soup can taste delicious without being calorie packed. You know, like not indulging on cream soups daily. 3. It’s my mommy time-saver. I place it on the stove right before I start the children’s lunches and by the time I’m finished, so is my soup. One pot dirty, easy breezy. A lot of times, I make a homemade pot on Sunday and eat it through the beginning of the week. For the rest of the week, (maybe two to three days) I purchase canned. In particular, a brand that has no MSG and is BPA free.
I picked cauliflower this week because I found it organic. Ironically, cauliflower is hard to find around my area, organically. Normally, I tend to purchase ingredients that are in season but I couldn’t resist. This would be a delicious soup to chow down in the end of summer to autumn season.
Benefits to Cauliflower:
- Good source of vitamin C
- Anti-inflammatory: Has high amounts of vitamin K
- Great for digestion: Good source of fiber which helps things “move easier”
- Low in calories
Some fun recipes for cauliflower would be making “mashed potatoes” or “rice.”
- 1 tbs olive oil
- 2 small organic carrots or 1 large: chopped (peeled if not organic)
- 1 organic onion: diced
- 3 cloves organic garlic: crushed
- 1 organic russet potato: chopped
- 2 - 2.5 cups organic cauliflower: chopped
- 2 - 2.5 cups organic stock: vegetarian or chicken
- 1/4 - 1/2 teaspoon crushed red pepper flakes
- salt and pepper
- In a stock pot, over medium heat, add olive oil until hot.
- Cook carrots and onions until carrots are soft not mushy, 5-7 minutes
- Add garlic and stir for 30-60 seconds
- Add potato, cauliflower, red pepper, salt and pepper and saute for 2-3 minutes
- Add stock and bring to a boil
- Turn heat down to a simmer and over for 15 minutes
- Using an immersion blender or a regular blender (in batches) blend until desired consistency.
- Garnish: Add Parmesan cheese, olive oil, more pepper to taste
I would have added celery for the trio of onion and carrots if I had it on hand. Perhaps I will next time. I also really enjoyed this soup with chunks instead of smooth. It gave it a great texture to each bite. Stirring in Parmesan cheese would also be a cool idea to try. The crushed red pepper went a long way. Since cauliflower soup has a mild flavor, there was no need for a lot of spice. Instead of red crushed pepper, I want to also try homemade crushed pepper using dried serrano peppers, one day. My husband, who hates cauliflower and said, “Do I have to try it?” took a bite and ended with this note: “Okay, now that’s pretty good.” That one comment, made my night.