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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 


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?


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


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


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!


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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