Cream of Potato with Roasted Cauliflower and Almonds Soup

Potato and Roasted Cauliflower Almond SoupI love the internet.

I love learning new recipes that inspire me to try new things.

When Good Girl Gone Green posted a yummy Cream of Cauliflower Potato Soup recipe last week, I was dying to make it.

The fun part is that she substituted leek with cauliflower from a recipe she saw because she didn’t have leek. Well, when I wanted to try Stephanie’s recipe, I didn’t have raw cashews so I substituted cashews with almonds. These revisions make me think of that game called, “Radio”. You know, when you say something to one person, and then that person repeats it to another person, and so on and so on. And by the time, the last person gets the message, it’s a completely different message?

Well, that’s how this Cream of Potato with Roasted Cauliflower Almonds Soup evolved. But I think I managed to keep the original creamy potato and cauliflower essence.

Oh, one more revision I made was roasting the cauliflower and almonds. You see, I’d figured, if I had to roast the garlic in the oven, why not roast the cauliflower and almonds too at the same time…to use the oven heat? Also, I love roasted almonds and I thought cauliflower will be less watery if I roasted it in the oven!

Now, if you decide to revise this recipe, I’d love to find out what you’d substitute or change!

Here is my revised Stephanie’s recipe.

Cream of Potato with Roasted Cauliflower and Almonds Soup

Ingredients:

  • 1 Head of cauliflower, cut in med to large pieces
  • 8 medium potatoes skinned and quartered
  • 4 garlic cloves
  • 3-4 cups of homemade vegetable broth
  • 3 cups of water
  • 1 cup of almonds 
  • 1 Tbsp chopped parsley
  • Salt and pepper to taste

Instruction:

Boil potatoes in a large pot with about 3 cups of water.

Place cauliflower pieces, garlic cloves (with skin on), and almonds on a cookie sheet lined with parchment paper. Bake in the oven at 350°F for about 20 minutes. Take out the almonds and rub them between your hands to take the skin off as much as you can. Roast cauliflower until golden on the edges and cooked. Garlic should be soft inside when done.

When potatoes are cooked, mash them using the mash potato masher in the pot, with water in it. I like little bits and piece of soft potato. Or you can puree it if you prefer. Place cauliflower, garlic, and almonds in a blender or a food processor. Add vegetable broth and puree. Add the pureed mixture into the pot with mashed potato. Adjust the broth and water, depending on how thick you want your soup. Add salt and pepper to taste. Garnish with chopped parsley.

Enjoy!

NOTE: The information in this post is not intended to replace the advice of a doctor. Dr. Karen disclaims any liability for the decisions you make based on this information. Opinions and statements on this website have not been evaluated by the Food & Drug Administration. The information is for general consumer understanding and education, and should not be considered or used as a substitute for medical advice and it is not intended to diagnose, treat, cure or prevent any disease. I am not your doctor and you should consult with a qualified health care professional on any matter relating to their health and well being on one-on-one basis with thorough physical examination. Dr. Karen encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional. Products Dr. Karen recommends and their properties have not been evaluated by the Food and Drug Administration. The products are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using the products. For more info, visit the Disclaimer page.

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Comments

  1. says

    I’m going to try cashews next time. I like the smooth and rich flavor of cashews….just didn’t have any in the pantry this time.

    Thanks for the inspiration!

  2. says

    YES! Try roasting the potato and play along! I’d love to see where this goes!

    See what you started, Stephanie???

    Love it!