By Michelle Shanstrom
Potato Cauliflower Soup
A dairy free version of a classic that doesn’t lose any of the coziness of the original. Can easily be made vegan by swapping the chicken stock for veggie stock.
Updated at: Thu, 17 Aug 2023 03:51:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Nutrition per serving
Calories1594.8 kcal (80%)
Total Fat90.5 g (129%)
Carbs163.8 g (63%)
Sugars32.7 g (36%)
Protein49.4 g (99%)
Sodium2930 mg (147%)
Fiber21.4 g (76%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preheat oven to 400 degrees F
Step 2
Cut top of the head of garlic off, cover in olive oil, and wrap in foil.
Step 3
Put potatoes, cauliflower, onion, and shallot into a mixing large bowl. Add olive oil, old bay, salt, and pepper. Toss to coat.
Step 4
Put coated vegetables and foil wrapped garlic on lined baking sheet. Put in preheated oven for 40 min or until potatoes are fork tender.
Step 5
Once cooked put vegetables in large pot including the garlic cloves from the head of garlic.
Step 6
Add chicken stock, water, and coconut milk to pot.
Step 7
Using an immersion blender, blend ingredients until desired texture is reached. I like to leave mine chunky.
Step 8
Add mustard powder and freshly grated nutmeg.
Step 9
Put pot on stove and heat up to desired temperature. Taste and adjust seasonings as necessary.
Step 10
Serve with warm bread. Can be saved in fridge for up to one week or freezer for up to 6 months.
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