The other day at work everyone ordered Panera for lunch.
I love the potato soup from there, and sat there for a bit daydreaming about how a bowl of it would taste.
Honestly, I don’t usually deal with severe temptations or cravings too much anymore at all. It just seems like the further out I get from having any real sugar or simple carbs in my diet, the less I have to try to stick with this new way of eating/living.
Anyhow, those cravings that day were the driving force behind this recipe.
I wanted soup.
And I wanted that soup to be potato soup.
I knew that many brave soles had gone before me and entered into the “f aux potato soup ingredient land” of Cauliflower.
However, I did not have any ingredients on hand for a few of the yummy sounding recipes I was finding online, and opted instead to try to see if I could come up with something tasty on my own.
Honestly…this was really good!!
I will definitely make it again!
The consistency is very similar in texture and thickness to potato soup.
Next time I will probably leave 1/3 of the cauliflower whole to add into the soup pot, so I can enjoy some of the pieces….but other than that, I don’t plan to change a thing!
It’s quick, easy, and cheesy (yes…proud of the rhyming over here! :)). BUT…it wasn’t heavy or saturated-feeling….it was warm and cozy and I loved every single bowl full!!
- 1 package, frozen cauliflower
- approx ¼ cup Almond milk, unsweetened (I don't measure...just add enough for cauliflower to blend well!)
- 2½-3 cups Vegetable broth
- 1 can of Rotel (I used mild)
- 12 oz Breakfast sausage, browned (this is what I had...any would be fine!)
- 2 oz Cream cheese (1/4 stick)
- ½ cup grated Parmesan, plus extra for garnish and as desired to taste!
- 2 tsp Garlic powder (okay honestly...I don't measure...but that amount seems about right!)
- Salt, Pepper to taste
- kale crouton:
- 1 bunch kale, washed and de-stemmed....dried and laid out on cookie sheet. spray w/coconut oil, season with salt and garlic powder. Bake 350 for approx. 20 minutes.
- In microwave safe dish, add frozen cauliflower and cook on high for 4 minutes. Stir. Cook for another 4 minutes or so, until florets are soft and tender. Transfer cauliflower to Blender or food processor (I like the blender because it makes a smoother texture!). Add Almond milk and blend until smooth. In small stockpot, add vegetable broth, Rotel, sausage, and pureed cauliflower and bring barely to boil and let simmer for about 10 minutes, just to get all flavors melded. Taste and start adding your salt, pepper, and garlic powder until it is seasoned how you like it. Remove from heat. Stir in the softened cream cheese (room temp blends in really well.) Add Parmesan. Transfer to bowl and add a few decent-sized pieces of crispy kale!!! (the kale folds in really well, and adds some extra flavor and pretty color too!)
- **note...this recipe does not take that long to cook...I only included time taken to make kale chips...if you want to cut those out it would take even less time!**