I saw this soup on a food blog I follow, How Sweet It Is. It’s not an anti-inflammation friendly blog in general, but she makes great food, and sometimes the recipes are things that I can eat. When I saw this, I knew I had to make it! My version of the soup is almost exactly like the original, with just a couple additions.
I know…cauliflower is less than inspiring to most people. My husband hates it cooked. But don’t let that turn you off; even he LOVED this soup when it was finished, and I promise you will too. It’s creamy and flavorful and really hardly tastes like cauliflower at all. The chives and chunks of potatoes in there set it off just right, and the sautéed capers on top? Oh, my goodness. They’re perfect – crispy and salty and just right with the creaminess of the soup.
First, heat some olive oil and butter in a large pot, and add some chopped onions and garlic and cook them until soft.
Then chop up a large head of cauliflower and put it in the pot, along with 4 cups of broth. Let it cook for 20-25 minutes, until softened.
After it’s cooked, you want to blend it up to make it smooth. I used an immersion blender, right in the pot, and it worked perfectly. If you don’t have an immersion blender, then you can just do it in a regular blender, but you’ll probably have to do it in batches. (Be careful of the hot liquid.)
After it’s all blended together, put in the chives, milk, and some diced red potatoes – if they’re organic, you can just leave the skins on! Let it all simmer until the potatoes are cooked – about 5-10 minutes. When the potatoes are done, put in 3 tablespoons of butter and stir until completely melted. Taste, and then add salt and pepper to taste. (I like a lot of pepper, so I put quite a bit in mine. Depending on the saltiness of the broth you used, you might not need to add much salt.)
While the soup is cooking, prepare the capers.
Put a bunch of them in a sieve and rinse them off. It doesn’t matter how many – just however many you think you’ll eat. Pour them out on a paper towel and pat them completely dry.
Heat some olive oil in a pan, and once it’s good and hot, put the capers in it. Sautee, tossing them around, for a minute or two.
Ladle soup into bowls and sprinkle the capers on top. Dig in!
It is seriously so good. So even if you don’t think you like cauliflower, you have to try this soup. I promise it’s delicious!
Creamy Cauliflower Soup with Potatoes and Capers
- 1 sweet onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 large head of cauliflower, finely chopped
- 4 cups broth (chicken or vegetable)
- 6 red potatoes, cut into bite-sized pieces
- 1 bunch fresh chives, chopped
- 1/2 cup half and half or whole milk
- 1/4 cup capers, patted completely dry
- salt and pepper to taste
Heat olive oil and 1 Tbsp butter in a large pot, and add the onions and garlic. Cook until the onion is soft, and then add the cauliflower and broth. Cook the cauliflower until soft, and then puree it, either with an immersion blender right in the pot, or in batches in a regular blender. Once blended, add the potatoes, milk, and chives and cook until the potatoes are soft enough to eat – 5-10 minutes. (Test the potatoes by cutting one with the edge of a spoon, and seeing if it goes through easily.) At the end, add the 3 remaining Tbsp of butter and stir until melted.
While the potatoes are cooking, prepare the capers by rinsing a small amount (as many as you think you’ll eat) in a sieve, and then pat them completely dry with a paper towel. Put enough olive oil in a pan to completely coat the bottom, and heat until very hot. Pour the capers in the pan and sautee for 1-2 minutes.
Serve soup in bowls with the capers sprinkled on top.