I've got the soup bug.
Do you have the soup bug?
It's something inside of you that makes you want to make and consume soup during any season and in any weather. And it's a way to make comfort food seasonal and healthy.
The soup bug is a win-win, as far as I'm concerned.
And it's really amazing how most veggies, when they're cooked down or roasted and combined with some seasoning and stock, make a perfectly beautiful soup (that lasts you for days of lunches...hint, hint).
This soup is another knockout that features cauliflower partnered with a little bit of potato. It's crazy simple and comes together with a little cheese of your choice to be super creamy and filling.
Enjoy!
Here's how you make it (based off this recipe):
1. Saute an onion in some olive oil over medium heat, and add in a crushed garlic clove about 5 minutes in. When softened, add in a few small-medium potatoes and a head of cauliflower, broken into florets.
2. Add 1/2 cup of vegetable (or chicken) stock to the pan and put the lid on and let it cook on medium for 15 minutes, or until tender.
3. Add in 4 1/2 more cups of stock and let it simmer for 20 minutes uncovered.
4. Add in 1 cup of shredded cheese (I used a dill havarti, but cheddar would be great), salt, pepper and 1/2 tsp. of garlic salt.
5. Blend the soup together in a blender (in batches) or with an immersion blender and adjust seasonings to taste.
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