This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!
There is nothing more comforting in these cold Winter months than a big bowl of soup. And who doesn’t love a good loaded “potato” fake-out?
The base of this soup is cauliflower. What I love about cauliflower is that it’s basically a blank canvas – it’s very versatile and you can make the flavor whatever your heart desires. I added some extra flavor by putting some onions, celery, and garlic into the broth with the cauliflower.
All of those soften together in a large Dutch oven. Rapidly simmer all the vegetables together in chicken (or vegetable) broth for about 12-14 minutes, or until everything is super soft.
While that’s happening, peel and dice a small bunch of radishes. [I know, peeling radishes is totally a pain in the rear. Trust me, if you don’t want those things turning pink, just peel.] Boil them in some salted water for about 8-10 minutes until fork tender. Drain when finished
If you want to use some cooked bacon as a topper, you can use some leftover from the morning or you can cook some fresh in a separate pan.
Puree the vegetables and broth together until smooth, and place it back into the warm pot. Add the nutritional yeast, cream, and seasoning.
Turn off the heat, add some fresh chives and the cooked diced radishes, then serve.
As far as toppings go, use whatever you like for a loaded baked potato – sour cream, chives, cheese, bacon, etc. I used smoked gruyère cheese, bacon, and chives. Gruyère is a rich, soft cheese you typically see atop French onion soup. I had some left over I was also using for biscuits that night, so feel free to use whatever you like – blue cheese, cheddar, mozzarella, pepper jack.
This soup was DELICIOUS. Comforting, creamy, and satisfying. The bacon and smoked cheese added a little salty bite, while chives brought some freshness to the soup. My kids gobbled it down, and my cauliflower-skeptic husband scarfed down not one but TWO bowls of it. HA.
I’ll call that a win!
Chunky No-Tato Soup (THM S)
Credit: Erin Murray, My Fling with Food
- 1 large head cauliflower, roughly chopped
- 1/2 large red onion, diced
- 1 clove garlic, diced
- 3 stalks celery with leafy parts, diced
- 1 32oz container broth (chicken or vegetable)
- 1 small bunch of radishes, peeled and diced
- 1 c water
- 1 c cream
- 1 Tbsp unsalted butter
- 1 Tbsp nutritional yeast
- seasoning blend to taste (salt, pepper, onion powder, garlic powder, ground celery root, parsley)
- 3 Tbsp fresh chives, chopped Toppings of choice:
- cooked bacon
- cheese (cheddar, blue, pepper jack, parmesan, gruyère, etc.)
- additional chives
- sour cream
- Melt the butter in a large Dutch oven. Add the cauliflower, onion, garlic, celery, salt and pepper. Saute over medium-low heat until the onions start to develop some color, about 5-7 minutes.
- Add the broth and water, cover, bring to a rapid simmer, and continue rapidly simmering covered for 12-14 minutes until vegetables are fully cooked and very soft.
- While that’s happening, bring the radishes to boil in a small pot of lightly salted water. Boil them for 8-10 minutes, or until fork tender. Drain and set aside.
- When the cauliflower is fully cooked, puree the mixture in one or multiple batches in a high-powdered blender or food processor until smooth.
- Add the puree back to the Dutch oven and turn the heat down to low. Add the cream, nutritional yeast, cooked radishes, and any additional seasoning.
- Turn off the heat, add the chives, and serve.