I just can’t eat enough soup in the winter time. It’s fun to make and most of the time it’s a guilt-free meal. I grew up eating mostly chicken based soups and chili’s, but after marrying an Italian, I got to experience a whole new spin on soup. Italians eat soup as a first course often and every region has their own way to make what we call Minestrone here. Italians also favor broths with different kinds of pasta, every kind of bean soup you can imagine and the occasional creamed vegetable soup. The following recipe falls in the last category. There’s no cream in the recipe, but the pureed potatoes give it a real rich flavor.
This recipe calls for the use of broth cubes, which are often use
d in Italy for soups and risotto. I prefer the natural brands that can be found in the natural foods section of the grocery store as opposed to the traditional Knorr ones that contain MSG and tons of sodium. If you really don’t want to use the cubes or don’t have any on hand, I would substitute the water with chicken or vegetable broth.
d in Italy for soups and risotto. I prefer the natural brands that can be found in the natural foods section of the grocery store as opposed to the traditional Knorr ones that contain MSG and tons of sodium. If you really don’t want to use the cubes or don’t have any on hand, I would substitute the water with chicken or vegetable broth.
Cauliflower Soup
1 cauliflower
2 potatoes
1 clove of garlic
2 cubes of broth
6 tbs olive oil
1 tbs butter
1 tbs chopped parsley
1 onion, chopped
2 cups of milk
¼ c grated parmesan
Salt & pepper
Clean the cauliflower and divide into flowerettes. Cut the florettes into small, bit sized pieces. Peel the potatoes and cut into cubes.
In a soup pot, brown the onion in 4 tbs. of olive oil. Add the potatoes and cook 2-3 minutes on moderate heat. Add three cubs of water, milk and broth cubes and let simmer 20-25 minutes.
In the meantime, sauté the garlic, butter, parsley and cauliflower in the remaining oil. Let the mixture cook for a few minutes, then add salt and pepper to taste. Add 2 tbs of water and continue to cook over low heat.
Turn the heat off the potato mixture and puree the mixture in a blender or food processor (or with a hand blender if you have one) and return the mixture to the pot. Add the cauliflower mixture to the potato mixture and heat through. Serve immediately with grated parmesan cheese.
2 potatoes
1 clove of garlic
2 cubes of broth
6 tbs olive oil
1 tbs butter
1 tbs chopped parsley
1 onion, chopped
2 cups of milk
¼ c grated parmesan
Salt & pepper
Clean the cauliflower and divide into flowerettes. Cut the florettes into small, bit sized pieces. Peel the potatoes and cut into cubes.
In a soup pot, brown the onion in 4 tbs. of olive oil. Add the potatoes and cook 2-3 minutes on moderate heat. Add three cubs of water, milk and broth cubes and let simmer 20-25 minutes.
In the meantime, sauté the garlic, butter, parsley and cauliflower in the remaining oil. Let the mixture cook for a few minutes, then add salt and pepper to taste. Add 2 tbs of water and continue to cook over low heat.
Turn the heat off the potato mixture and puree the mixture in a blender or food processor (or with a hand blender if you have one) and return the mixture to the pot. Add the cauliflower mixture to the potato mixture and heat through. Serve immediately with grated parmesan cheese.
Recipe notes: Don’t worry too much about the size of your potatoes cubes because they just get pureed anyway. Keep the pieces of cauliflower small, otherwise it’s too awkward to eat.
Results: This is the second time I’ve made this recipe and everyone loves it. We’re talking about fights breaking out for the last spoonful kind of liking it. It’s definitely a keeper.
italiansimplicity 
Cauliflower prevent colon cancer and contributes significant amounts of iron. It also contains vitamins E and C. I like to eat it at least twice per week and i love the taste. I like cauliflower in salad or another kind of recipes.
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