Oh, hey! Didn’t hear you sneak in, 2015 – nice to meet you, too.
Just like Christmas did, all of this New Year’s business snuck up on me. I didn’t have my resolutions ready, I didn’t have my fridge stocked with healthy greens and seasonal veggies, my nail polish was a pathetic chipped mess, and 2014 felt like too much of a blur to be over already.
Yet here it is. And here am I, bundled up in a thick blanket and wool socks, eating soup and wondering where the hell the last year went.
I didn’t have any of my shit together and now I’m showing up late to the party, as usual. Which brings me to my next point.
I’m not ready to write them down here yet. I’m just not ready to commit. Be patient with me, okay?
I’m not ready for the cleaning spree that seems so popular each January – both in the home and in the body. I’m not ready for the super fresh, super raw food-oriented trend that usually accompanies New Year’s chit-chat. Not yet.
It’s too cold outside – the expected snowstorm has just started flurrying and I want nothing more than to wrap my chilly fingers around a bowl of steamy, bone-warming soup.
With a quickly-fading head of cauliflower in the fridge and potatoes that were starting to sprout, I started boiling, blending, and seasoning. 30 minutes later, I was stirring hunks of tart goat cheese, watching them melt in an oversized bowl of thick, creamy soup. Carbs on carbs, no doubt. But in my defense, it was eaten without an ounce of flour or bread in sight.
I’m going to need a few more days to say goodbye to 2014 and get used to the idea of 2015. Luckily, I’m right in the middle of our “weekend” with plenty of soup and just enough hours left to collect my thoughts and catch up to the 2015 train.
30-Minute Creamy Cauliflower and Potato Soup
This creamy, thick soup is made with pureed cauliflower and potatoes and flavored with aromatic garlic, onions, and herbs.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Main
- 4 cups gold potatoes, peeled and chopped
- 4 cups cauliflower, chopped
- 2–3 Tablespoons olive oil
- 1/2 large yellow onion, sliced thin
- 1 clove garlic, minced
- 4 cups vegetable broth (gradually add more if the soup is too thick for your liking)
- 1 Tablespoon sea salt
- 1 teaspoon black pepper
- 3, 1-inch sprigs of fresh rosemary
- goat cheese, optional
- In a large pot, bring olive oil to medium heat. Add onions and sauté 5 minutes until they become translucent. Add garlic and sauté 2-3 more minutes.
- Add broth to the pot and stir.
- Gently add potatoes, cauliflower, and rosemary. Bring the pot to a boil, then reduce to a simmer. Add sea salt and pepper.
- Cook for 20-30 minutes until potatoes and cauliflower are soft – test with a fork for tenderness.
- Remove the pot from the heat and do not drain off the liquid! At this point, you will use an immersion blender to puree the ingredients or allow the mixture to cool slightly and mix it in a blender.
- Blend until mostly smooth and creamy, with small chunks still remaining throughout
- Serve with a garnish of rosemary, fresh cracked pepper, and goat cheese.
- Serving Size: 1 cup
- Calories: 105
- Sugar: 4 g
- Sodium: 1600 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 4 g