Cauliflower And Potato Soup Recipe

Ingredients

1 onion, chopped fine
2 garlic cloves, minced
1 teaspoon canola oil
Pinch ground nutmeg
Pinch cayenne pepper
6 cups vegetable broth, plus extra as needed
1 large head cauliflower (3 pounds), cored and cut into 1-inch florets
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Salt and pepper
2 tablespoons unsalted butter
1/2 teaspoon sherry vinegar
1/2 cup half-and-half
2 tablespoons minced fresh chives

Preparation

Step 1

Slow-Cooker Creamy Cauliflower and Potato Soup
This rich vegetarian soup is high on healthfulness without sacrificing flavor.

By America's Test Kitchen | January 6, 2015
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WHY THIS RECIPE WORKS: For a healthy but rich cauliflower and potato soup, we started by simmering a hefty amount of cauliflower and a pound of potatoes in a broth infused with garlic and onion. To ensure that the flavor of the cauliflower remained at the forefront, we cooked it in vegetable broth rather than chicken broth since it offered a welcome sweetness to the soup. Yukon Gold potatoes delivered a nice buttery taste and helped thicken the soup when pureed along with the cauliflower. Swapping half-and-half for heavy cream provided richness while still letting the clean vegetable flavors shine through. Pinches of nutmeg for depth and cayenne for heat were all this soup needed. A long cooking time coaxed out the sweet, nutty flavor of the cauliflower. Finally, for a hearty and richly flavored garnish, we sautéed some reserved florets in a small amount of butter until tender.

SERVES: 6

COOKING TIME: 6 to 8 hours on Low or 4 to 6 hours on High

SLOW COOKER SIZE: 4 to 7 Quarts

1. Microwave onion, garlic, oil, nutmeg, and cayenne in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, all but 2 cups cauliflower, potatoes, and 1/2 teaspoon salt. Cover and cook until vegetables are tender, 6 to 8 hours on low or 4 to 6 hours on high.

2. Meanwhile, melt butter in 12-inch skillet over medium heat. Add remaining 2 cups cauliflower and cook, stirring frequently, until florets are golden brown and tender and butter is browned and imparts nutty aroma, 8 to 10 minutes. Off heat, stir in vinegar and season with salt and pepper to taste.

3. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to slow cooker, stir in half-and-half, and let sit until heated through, about 5 minutes. (Adjust soup consistency with extra hot broth as needed.) Season with salt and pepper to taste. Top individual portions with browned cauliflower mixture and sprinkle with chives before serving.

Per 1 2/3-cup serving: Cal 180; Fat 7g; Sat Fat 4g; Chol 15mg; Carb 24g; Protein 4g; Fiber 3g; Sodium 980mg *To reduce sodium level to 360mg, use low-sodium broth.

Quick Prep Tip: Pureeing Soups Safely

To prevent getting burned by an exploding blender top when pureeing hot soup, fill the blender jar as directed, making sure it is never more than two-thirds full. Hold the lid in place with a folded dish towel and pulse rapidly a few times before blending continuously.