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Christmas Trees and Soup

December 1, 2014

Greetings! Is it really December?  I feel like it was *just* Halloween. 

We spent Thanksgiving in the best way possible—basking in sunshine at the beach! I hope to get a recap post of our trip up soon. 

Yesterday, we returned home from the beach and switched gears to winter mode.  We went out this morning and picked out a tree at a local tree farm:

When we got home, we pulled out all of the decorations and I told Lila she could pick out the first ornament to hang on the tree.  She took the responsibility very seriously. Winking smile 

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It feels like the holiday season got here quickly, but I’m excited to take advantage of it and have a lot of holiday fun over the next month!

For dinner this afternoon, I got to work on a soup that tastes a lot more decadent that it is.  The secret?

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Yep, cauliflower.  This potato soup depends on pureed cauliflower and potatoes for ALL its creaminess—no cream or milk at all!  And yet it’s super creamy…

Loaded Potato Soup

Ingredients:

1 head cauliflower, cored and chopped

1 onion, chopped

6 cloves garlic, minced

2 baking potatoes, peeled and chopped

4 yukon gold potatoes, chopped

6 cups chicken stock

for garnish: cheddar cheese, green onions, bacon, greek yogurt

Directions:

Heat oven to 450 degrees.  Spread cauliflower evenly on a baking sheet and spray with olive oil cooking spray.  Season generously with garlic salt.  Place in oven and bake for 20-25 minutes, until starting to brown.

In a heavy-bottom soup pot, heat 1 tbsp. olive oil.  Add onion and garlic and cook for 15 minutes, until starting to soften.  Add baking potatoes (reserve yukon gold potatoes for later) and chicken stock.  Bring to a boil, then reduce to a simmer over medium heat.

When cauliflower is done roasting, add to soup pot.  Bring to a boil again, using a wooden spoon to press the cauliflower down until submerged.  Reduce to a simmer and cook for another 15 minutes.

When potatoes and cauliflower are soft, use a submerging blender to blend soup until totally smooth.

Add yukon gold potatoes to pureed soup and cook over low heat for another 20-30 minutes, until potatoes are soft.  Adjust seasoning with additional salt if necessary (depending on sodium level of chicken stock).

Top with garnishes!

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The cauliflower makes the soup really creamy and rich-tasting…but also keeps it pretty low-cal, so you can splurge on the toppings without feeling guilty. Winking smile 

Happy December!

2 Comments leave one →
  1. December 1, 2014 3:44 pm

    Looks SO delicious! I’m totally making this! You make me want to run out and get my tree today..

  2. ginger635 permalink
    December 4, 2014 2:47 pm

    Great minds! We decorated our tree on Sunday and then had dinner, which included…Mashed Cauliflower! Delicious! I really do think that I like the mashed cauliflower better than mashed potatoes! This soup really looks good.

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