Extra Creamy Cauliflower Soup
Ingredients
- 1 medium head cauliflower
- 2 medium sized potatoes
- 1 ½ teaspoons Parmigiano Reggiano or parmesan cheese
- ½ teaspoons lemon juice optional
- Salt & pepper to taste
- 6 cups water 1.5l
Instructions
- Wash the cauliflower, break it into florets, and chop the stalk into medium sized cubes. Peel and wash potatoes and cut them into medium sized cubes.
- Add the cauliflower and potatoes to a large pot along with water, and salt.Cover with a lid and place it on the stove over medium heat. Once the soup comes to a boil, simmer the soup for 15-20 minutes, or until the potatoes are fork tender, and the cauliflower very soft.
- Remove from the heat and use an immersion handheld blender to puree the soup until smooth. Add pepper, and stir it to combine. Taste, and adjust the seasoning if necessary. If the soup is too thick, add a splash of water and stir. If you prefer a thicker soup, simmer a little longer until it reaches your desired consistency.
- Stir in finely grated Parmigiano Reggiano or parmesan, and optional lemon juice if you would like to add a bit of sour taste. Serve hot.
Notes
1. You can skip the lemon juice from this recipe, it is optional. Add lemon juice if you like the sour taste of the soup. If you have acid reflux, skip on the lemon juice.
2 Add only a little bit of salt in the second step. 3. If you love making soups with stocks and broths, then you can substitute part of the water with it. Take care that the stock or broth that you are using is allium-free. I do not recommend substituting water for broth or stock if you have acid reflux.
2 Add only a little bit of salt in the second step. 3. If you love making soups with stocks and broths, then you can substitute part of the water with it. Take care that the stock or broth that you are using is allium-free. I do not recommend substituting water for broth or stock if you have acid reflux.