Creamy Mixed Potato and Cauliflower Soup

Recently we have been getting lots of various potatoes from our wonderful CSA. I was trying to decide what to do with them all when a friend posted a link to a potato soup recipe that she tried and said was wonderful. I used that recipe as a place to start, but I also knew I wanted to add some sweet potatoes to the mix. After pondering that for a while I decided that I wanted to add a little nutritional punch to this soup, and I happened to have some organic cauliflower hanging out in my freezer. I decided to add it just like I did with great success in my Cauliflower, Broccoli and Cheese Soup. I also decided to throw some carrots in there for good measure. The end result is a thick and rich soup with a slightly sweet flavor. I topped mine with chunks of thick cut bacon, sharp cheddar cheese, jalapeño peppers and sour cream. Perfect! This is a slow cooker recipe (and I prefer all of my soups low and slow, they just taste better to me!) so be prepared to cook this all day long for dinner in the evening or you could start the night before if you want it for lunch the next day like I did.

Cauliflower, Broccoli and Cheese Soup

I love broccoli and cheese soup, it is so filling and delicious. However, what I don't love is that most recipes are made with processed cheese and white flour for thickening. After making the Cauliflower Au Gratin, where I used pureed cauliflower as a thickener I got the idea to try using that to thicken other dishes. Broccoli and Cheese Soup came to mind. Cauliflower goes nicely with broccoli so I thought I would give it a shot! The result is a thick and rich soup without processed cheese or white flour, and the added nutritional bonus of a head of cauliflower! I am very pleased with this recipe, in fact I ate only this soup the entire day. I started this soup in the morning to be ready by lunchtime. Enjoy!

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Cauliflower and Caramelized Onion Au Gratin

I have tried cauliflower gratin before but I could never quite get it right. I think part of the reason gratin with potatoes is so good is because of how the cream combines with the starches in the potatoes. I knew I wanted this to be creamier, so I had the idea to blend half of the cauliflower to a smooth consistency and keep the other half of the cauliflower in florets. This was perfect! It tasted creamy, decadent and a little sweet from the caramelized onions. I will make this again and again. In fact, I have a head of cauliflower in the fridge to make another batch!

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Roasted Garlic Cauliflower Mash

Cauliflower is so versatile it is used in many low-carb recipes as a "faux potato". I have never really thought that mashed cauliflower tasted anything like potatoes, though! This recipe is not meant to be a potato replacement, it is a unique dish all of its own. Roasting the cauliflower and garlic really adds a unique flavor to this delicious side dish.

Roasted Garlic Cauliflower Mash with Chevre:

• 1 Head of Cauliflower
• 4 Cloves of Garlic
• 1 Tablespoon Butter (I love Kerrygold)
• 1 Ounce Chevre
• Splash of Heavy Cream
• Salt and Pepper to taste

Method:

Take head of cauliflower and separate into florets. Arrange in an oven friendly baking dish. Take 4 whole cloves of garlic and throw them in with the cauliflower.

400 degrees until cauliflower and garlic are roasted. Usually about 45 minutes. Make sure the cauliflower is soft by piercing with a fork. It should look the picture below:

Place all ingredients in your blender or food processor and blend until smooth.

Serve hot.

Note: If you are not a Chevre/Goat Cheese fan (for shame!) you could sub the chevre for cream cheese or any other soft cheese.

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