creamy blended cauliflower & potato soup

Look what I got!

stick blender

Yaaaaay, a stick blender! I’ve been wanting one of these ever since I started cooking more at home and using my regular stand blender to make dishes like homemade hummus. I love my stand blender, but cleaning it out can be a pain — the stick blender appealed to me when making smaller blended dishes like personalized morning smoothies, or …

… creamy blended soups like this one!

cauliflower potato soup

As soon as I came across this recipe on Two Peas & Their Pod, I knew I had to try it out with my new immersion blender! It turned out great, and was much easier than I expected. If you don’t have an immersion blender, you could use a regular stand blender to blend this soup in batches. I tweaked it slightly, omitting the cheese and adding potato and kale. Here’s my recipe:

creamy cauliflower & potato soup

– 1 head of cauliflower, cut into florets
– 1 russet potato, diced
– 3 tsp minced garlic
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 celery stalks, diced
– 1 cup chopped kale
– 4 cups vegetable broth
– 2 teaspoons thyme
– 1 tablespoon rosemary

1. Preheat the oven to 400 degrees F.

2. Toss cauliflower and potatoes with olive oil and a dash of salt and pepper. Spread evenly on a cookie sheet and bake for 20-30 minutes, until cauliflower is golden brown.

roasted cauliflower

3. While cauliflower and potato mixture is roasting, saute onion, garlic and celery in olive oil over medium heat for 5-7 minutes. Add vegetable broth, kale, thyme and rosemary and bring to a boil.

4. Add roasted cauliflower and potato. Simmer 20-25 minutes, until vegetables are tender.

soup

5. Using an immersion blender {or in batches in a blender/food processor}, blend the soup until it is smooth.

blending soup

6. Season with additional salt and pepper, to taste, and serve warm. {Ours tasted perfect paired with these low-fat garlic cheese biscuits!}

cauliflower soup

This soup was delicious, perfect for a snowy winter night. And I love how healthy it is! Such a creamy soup, without any cream!

Anyone else loving immersion blenders and blended soups?

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if you liked this recipe, you might also enjoy:
chicken & veggie stew in the crock-pot
savory pumpkin & kale stew
my favorite mashed potatoes
easy sausage, veggie & potato bake

pumpkin week: savory {and easy!} pumpkin & kale stew

Whew, what a night! After a whirlwind election day, I was in the mood for something simple for dinner.  When I saw this recipe for savory pumpkin and kale stew on one of my favorite cooking blogs The Pajama Chef, I thought it would be the perfect dish to try as part of my pumpkin week series!

I must admit, I had never had pumpkin soup before and was a little skeptical, but after reading Sarah The Pajama Chef’s rave reviews, my curiosity won out and I decided to try out the dish myself!

This soup turned out absolutely delicious. It’s hearty thanks to the chicken and veggies, creamy thanks to the pumpkin and dash of cream, and very flavorful. It just tastes like autumn — warm and comforting. And it’s super healthy with the kale, carrots, and Vitamin-A-filled pumpkin!

{Here is my recipe, modified a little from the one I found on The Pajama Chef}

ingredients:

– 1 tablespoon olive oil
– 1 small onion, diced
– 2 carrots, peeled and chopped
– 2 cloves garlic, minced
– freshly ground black pepper
– 4 cups chicken broth
– 1 & 1/2 cups pumpkin puree
– 2 chicken breasts, cut into small pieces
– 1 can black beans, drained and rinsed
– 1/2 teaspoon pumpkin pie spice
– 3-4 leaves kale, chopped {about 2-3 loosely packed cups}
– 1 tablespoon fresh sage, minced
– 2 tablespoons half and half

1. In a stock pot, heat olive oil over medium-high heat. Add onion, carrots and garlic, and season with black pepper. Saute for about 5-6 minutes or until soft and translucent.

2. Next, add chicken broth, pumpkin, black beans, chicken, and pumpkin pie spice. Stir until combined, then cover and bring to a boil. {Sarah’s original recipe includes adding a can of stewed tomatoes as well, which I’m sure would be delicious. I took the tomatoes out of my recipe because Mike is allergic.}

3. Reduce heat to low, and simmer for 15 minutes.

4. Add kale and sage, and cook for another minute or two.

5. Stir in half and half and serve immediately.

This meal was a winner for me and I will definitely be making it again! And I’m already looking forward to leftovers for lunch tomorrow. 😉

What are some of your favorite stew and soup recipes? Have you ever made pumpkin or butternut squash soup?

Till tomorrow,
-Dallas

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– Time: about 30 mins
– Cost: less than $10