I 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
- 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
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.
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