Happy Monday my friends. I know I’ve been a bit MIA lately but trying my best to heal and stay off my knee for hours on end in the kitchen. This week, I’m attempting to start cooking full time, recipe creation and blogging – with intermittent moments of icing.
Today I teamed up with OXO to share a yummy, healthy & filling recipe along with some incredible, yet basic kitchen tools every chef needs. The recipe has been adapted from Healthyish to make it vegan. I hope you enjoy this super easy recipe, that I might add, freezes nicely and is so comforting on these bone-chilling winter days.
- 1 TBL olive oil
- 2 medium or 1 large yellow onion, diced
- Salt and pepper
- 1 heaping tsp of smoked paprika (optional)
- 2 large Russet potatoes, peeled and cubed
- 1 medium head of cauliflower, washed and trimmed
- 8 cups of vegetable stock or broth
- Tofutti sour cream (optional)
- Chives or fresh parsley (optional)
- Grated vegan cheese (optional)
- Into a large stock pot (I originally used a smaller one and had to migrate everything over) add your olive oil over medium heat.
- Add your onions, smoked paprika, salt and pepper.
- Stir and cook for about 10 minutes or until golden.
- Add your potatoes, cauliflower and stock to the pot.
- Give that all a good stir and bring the heat up to maximum.
- Once boiling, reduce the heat and cover to simmer.
- Cook for 20-25 minutes or until the veggies are knife tender.
- Using a blender or hand immersion blender, puree the soup. If using a blender, work in small batches.
- Blend until creamy.
- Ladle into bowls and top with optional sour cream, cheese, salt and pepper and fresh herbs of choice.
In case you wanted the full, original recipe – see below.
I started out using my Staub smaller stock pot and quickly switched to a larger one. This recipe makes a nice big batch of soup!
As I mentioned, I had the opportunity to use some new products that OXO sent me. This is a very versatile knife that every kitchen needs. It’s an 8 inch Chef knife – super sharp (be careful) and seamlessly cuts though anything veggie, squash or protein you throw at it.
It’s imperative that you use the right tools when cooking not only to yield a successful dish but to protect your cookware. I love using wooden spoons like this corner spoon for stirring veggies and broths. Large enough to get the job done without being cumbersome.
I used two really large potatoes int this recipe.
This veggie swivel peeler is a lifesaver and I have I think 3 of them in my kitchen. They peel both ways! Up and down. Lifesaver and they’re so sharp. LOVE.
Chopping up my potatoes into similar sized cubes for easy and even cooking is crucial.
I do love cauliflower. When you know that you’re going to ultimately puree the soup, don’t worry about chopping perfect little florets. I like to also use some of the stem for less waste.
If you don’t have homemade stock on hand, please use the best you can buy. It makes such a difference in the flavor.
Once everything is in the pot, give it a good stir and bring to a boil. Once boiling, reduce the heat and cover to cook.
While simmering, I used my coarse grater for my vegan cheese that I was going to top my soup bowls with. Worked like a charm! Soft or hard cheeses are prefect.
I used my hand immersion blender to puree the soup down but working in batches pureeing in a blender also works.
Final preparations, I wanted to use some fresh parsley I had in my fridge (chives also work well). I used the very handy kitchen and herb scissors to finely trim for a garish. These scissors work on pretty much any food or kitchen item.
Thank you OXO for sponsoring this post.
— Knead to Cook