Yummiest Cauliflower Potato Soup by Me!
This soup is so easy and so delicious, might be my husband’s favorite. Hope you like it!
**This recipe is for making it in the InstantPot but you can do it on the stovetop as well. Follow instructions, just cook your veggies in a covered pot on the stove, bringing it to a boil, and then simmering for 45 minutes til all the veggies are soft.
3-4 cups red skin potatoes, chopped (I don’t peel)
5 large carrots, chopped
1 large onion, chopped
1 medium head of cauliflower, cored and chopped
5 or more garlic cloves, whole
4 cups water
1 can coconut milk
½ cup grated pecorino romano cheese
1 ten ounce package frozen green peas, slightly thawed
Ground black pepper to taste
Put potatoes, carrots, onion, garlic and cauliflower into InstantPot with 4 cups of water. Set on Manual for 10 minutes, quick release.
When done, use an immersion blender (or regular blender) to puree the soup. Then add the coconut milk, grated pecorino romano cheese, and green peas and stir will combining them into the soup. Grind black pepper into the soup to taste.
Top with bacon or croutons or whatever you desire.
As always, I hope you SPARKLE!
Janice Masters, M. Ed., The Shaman Mama