I grew up as the kid who hardly ate anything. If it wasn’t chicken nuggets, hamburger (ketchup only), or ice cream, I probably wasn’t eating it. As a teenager, I began broading my horizons, bacon cheese fries drenched in ranch, buffalo chicken wraps, soaked in ranch and all the french fries in the world.
It didn’t take too long for me to figure out I needed to eat better. I won’t get into the boring details of my healthy food journey, but I can tell you one thing. I NEVER, and I mean NEVER, imagined I would be okay with cauliflower or even potato soup.
I grew to love potato soup, just loaded with lots of bacon & as much cheese as possible. Then I realized just how unhealthy it was. So last year, when I did a whole food/clean eating diet, I found a recipe that called for cauliflower in the potato soup. I was completely grossed out but forced myself to try it.
I haven’t looked back since. To me, this soup tastes NOTHING like cauliflower, and it is so creamy just like a typical potato soup. My daughter even gobbles it up, and that kid will NOT eat cauliflower of anysort. She asks for this soup all the time. In my opinion, if a toddler enjoys it, it’s a win win.
If you want, top your soup off with sour cream, shredded cheese, and even bacon.
Healthier Potato soup, you won't even realize it's good for you
- 1 large head of cauliflower, chopped into equal size pieces
- 1 tbls olive oil (I use extra virgin olive oil)
- 2 cloves garlic, roughly chopped
- 1/2 onion, roughly chopped
- 3 cups of chicken stock
- Salt & Pepper (to taste)
- 1 tsp rosemary
- 1 tsp thyme (I used ground)
- 1 small bay leaf
- 1 large russet potato (or 2 medium, or 3 small, your preference) chopped into small pieces
- whatever toppings you’d like
- Saute onions & garlic in the olive oil for 5-7 minutes until softened (you’ll blend them in later in the recipe) over medium heat. You can use a large sauce pan or a large dutch oven pot.
2. Add in the chicken broth, cauliflower, and seasonings including the bay leaf. Let this all simmer for about 20-25 minutes or until the cauliflower is soft enough to mash. *IMPORTANT. Find the bay leaf and take it out. DO NOT BLEND IN THE BAY LEAF*
3. Once the cauliflower is soft, you can either use an immersion (hand held blender) or pour your soup into a blender and blend until smooth. I use a hand held. Just be careful, the soup is super HOT.
4. When the soup is blended (and back in the pot), add your diced potatoes.
5. Let this simmer for another 20 minutes until your potatoes are tender & soft.
6. Serve with any additional toppings on of your chosing. Enjoy!
Per Serving: 187 calories; 4.2 g fat; 34.2 g carbohydrates;
7.5 g protein; 3.7 mg cholesterol; 760 mg sodium.