Getting my husband on board with healthy eating has not been easy. But he finally told me that he would “do whatever I said to do” after his second bad (make that *really* bad) wellness check the other day. So now I get to introduce foods to him that are not brown and medium rare. That are not covered in melted cheese. That are not served between two buns. (Usually.) I’m happy about his willingness to change, but I am pulling my hair out about what I can cook for him. I have been eating healthy for months (with occasional treats here and there) but I am low maintenance when it comes to food. Sliced avocado on whole grain and I am good to go. I don’t need a hot meal every day. He, on the other hand, is “starving to death, Lorie, I’m starving to death” after being served an all-veggie wrap.
We went out to eat at Olive Garden a couple of weeks ago and when I ordered a bowl of minestrone soup and it was delivered to the table, he looked at it, then looked at me, and said “Is that all you’re going to eat? I feel so sorry for you right now.” But, hello, my cholesterol and triglycereides have all dropped to normal levels within three months.
Now it’s time for him to pay the piper.
Like I was saying, it is hard for me to come up with vegan/mostly vegan meals, but this soup did hit the spot for him. It was also approved by my five year old grandson. I did sprinkle a little cheese on his, though, because he’s a kid. He loved it and asked for seconds.
There is no cheese, milk, cream, or butter in this soup. The creaminess comes from a whole head of cauliflower that has been cooked and pureed to a smooth consistency. Think about all the nutritional value that that adds too! Sneaky.
Here are my notes:
–I cooked the cauliflower in water until tender, then processed in a blender until smooth with a little of the cooking liquid. It’s the perfect thickener for potato soup, plus it is nutritious and yummy. I love cauliflower.
–I use organic vegetable stock.
–You may have to adjust the amount of stock that you use. If the soup is too thick, just add some more to thin it out.
–To keep ours healthy, we just top it with chopped green onions, but you could certainly top it with anything you’d like.
–This is a great soup for dunking a sandwich into.
–Don’t hate me because I didn’t actually measure how much each serving was. I figured on 6 servings for the whole pot. We got at least that many out of it.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 stalks celery, finely chopped
- 3 pounds potatoes, peeled and cubed
- 6-8 cups vegetable stock (I use organic)
- 1 medium head cauliflower, cut into florets
- Kosher salt and coarsely ground black pepper to taste
- Heat oil in a Dutch oven over medium-high heat until hot. Add the onion and celery and cook until vegetables are soft, stirring a couple of times. Add the potatoes and pour vegetable stock to cover potatoes by about 1 inch. (approx 6-8 cups). Bring to a boil, then reduce heat to a simmer. Cook for about 15 minutes or until potatoes are tender.
- Meanwhile, place the cauliflower in a medium saucepan and cover with water. Bring a boil over medium-high heat and cook until tender. Carefully transfer florets to a blender using a slotted spoon and add about ½ cup of the cooking water. Process until smooth adding more of the water if necessary. (Be careful because the steam can build up and cause the top to fly off and cauliflower to go everywhere! Cover the top with a towel instead of the lid to allow air to escape.)
- Stir in the processed cauliflower to the potato soup. Slightly mash the potatoes with a potato masher if desired. Season with salt and pepper. I like to top mine with chopped green onions, but if you are not going for vegan, you could top with cheese, sour cream, bacon bits, just about anything you wanted to.