potatoflower soup

this delicious soup makes a great lunch, and all it takes to convert the recipe to a healthy alternative to mashed potatoes is omitting the water. sweet. and? it's SO EASY. i always thought soups would be hard to make and then last fall: click. i get it. you need one of the following to make this soup: an immersion blender, a huge blender, a potato masher, a big food processor, a hand mixer or a fork and infinite patience.

ingredients:

• 4 large potatoes
• 1 quart chicken (or veggie) broth
• 1 head of cauliflower
• 1 onion
• water
• sea salt & fresh ground pepper (should we just assume that every savory recipe needs these?)
• a drop (or spritz) of oil

prep:

• cube potatoes (and skin them if you or your eaters are wusses)
• trim cauliflower into florets
• chop onion

actual cooking:

• put a big pot over high heat, spritz with oil
• add onions, stir
• add cauliflower, stir
• add potatoes, stir
• add broth and about 1/2 quart of water
• cover, cook for, oh, you know, a while... until both potatoes and cauliflower are a bit soft
• remove from heat and mash it all together with whatever implement you're working with (i used a potato masher & hand mixer. i bet an immersion blender is freaking AWESOME, but i don't have one.)
• salt & pepper to taste

tada! easiest. recipe. ever.

so, like i said, all you have to do to make this seem just like mashed potatoes is omit the water and maybe add a bit of butter at the end. mmmmmmm.

(by the way-- cauliflower is a cabbage. so it kinda smells. which apparently makes people think it tastes gross. it DOES NOT. it is delicious. and versatile. and potato-like.)