Monday, October 20, 2014

Cauliflower Potato Soup

This soup is great on it's own or as a base for other dishes!  I serve it as a meal with some freshly baked bread, oyster crackers, or a salad. It's creamy and mild, which also makes it a great base for my "chicken-pot-pieless", casseroles, or any other "cream-based" soups that you might want to make dairy-free! 

*This soup recipe is peanut-free, tree nut-free, dairy-free, egg-free, soy-free, wheat-free, gluten-free fish-free, and shellfish-free. Top 8 Allergen Free! I've also included a vegan option! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!


2 large yellow onions, diced
2 Tablespoons minced garlic
2 celeriac bulbs (a.k.a. celery root), diced
8 Yukon gold potatoes, diced
10 cups (approx. 2 heads) cauliflower, roughly chopped
7-8 cups chicken stock *substitute vegetable stock for a vegan soup
2 teaspoons kosher salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1 Tablespoon fresh lemon juice
Chopped chives (garnish)
Olive Oil

  1. Coat the bottom of a large Dutch oven with olive oil. Add onions and garlic, cook over medium heat until slightly softened.
  2. Add celeriac, potatoes, cauliflower, salt, red pepper, and cumin.  
  3. Add just enough stock to cover all the vegetables, and bring to a boil.
  4. Reduce heat and simmer 20 minutes. Vegetables should be fork tender.
  5. Remove from heat and stir in lemon juice. Process in blender, in batches, until smooth. (You can also puree with an immersion blender, but I get a creamier soup with this recipe using the Vitamix!)
  6. Top with chives and serve!  

  • top with croutons or crostini for added texture
  • use vegetable stock for a vegan soup
  • make a double batch (although this batch will be pretty big on its own!) and freeze the leftovers to use as a dairy-free, creamy base for casseroles! 

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

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