In the winter, soups are perfect for soggy Vancouver days. I have always had a soft spot for loaded potato soup, however it is not the healthiest meal choice. I have experimented with Cauliflower pizza and cauliflower mash, so it seemed like a natural progression to use it as a replacement in potato soup. I added one potato, just to give it the potato flavor.
Makes 2 servings
3 Crushed Garlic Cloves
2 Diced Shallots
1 Teaspoon of Cayenne Pepper
1 Teaspoon of Dill
1 Head of Cauliflower
1 Yukon Potato
6 Slices of Bacon
1 Tablespoon of Olive Oil
2 Cups of Chicken Broth
Optional toppings: Greek yogurt and cheese
- Put a large pot over low-medium heat. Add teaspoon of olive oil, along with crushed garlic and diced shallots to the pot.
- Cut up cauliflower head. Peel the potato and cut in half. Keep one half to put in the pot and keep the other half for later.
- Wait until the garlic and onions are browned, then add cut up cauliflower.
- Once cauliflower is roasted, throw in half of the diced potato, dill, cayenne and add the two cups of chicken broth. Lower the heat and put the lid on the pot.
- Put frying pan on stove, cook bacon on low heat.
- After the pot has been simmering and the cauliflower is soft. Throw mixture in blender on low setting and blend until smooth.
- Put mixture back into pot and add the other half of the diced potato. Put the lid on the pot and let simmer for twenty minutes.
- Check on bacon, once it is cooked to your desired crispiness, remove from pan. Throw the bacon grease in with the soup.
- Chop up bacon into small pieces.
- Place soup in bowl, top with dollop of Greek yogurt, cheese and bacon.
Enjoy! I added more cayenne to mine because I like a little more heat! Try to spice it up with whichever seasoning you like.