Potato & Cauliflower Soup w/ Sage & Pecans

This easy to make potato soup is a lighter version than the classic with some mature flavors added in the pecan sage pesto sauce.  It's smooth creamy texture is perfect to warm you up on a cold winters day.

I like my food full of flavor so I added a good pinch of both the cayenne pepper and the paprika to my bowl, but my husband wanted less of the paprika.  Use these flavors for your household or guests preferences.

The pesto sauce is absolutely delicious!  I add LOTS to my bowl & my husband adds just a wee amount to enhance the soup.  Your choice with this too.  Gosh, it's great to make things the way you want them to taste :)

If you want to use a nut that's a bit less pricey than the pecans walnuts would do well in here too.  Another great option for a cheese choice would be pecorino which traditionally is made from sheeps milk.  Adds a more rare taste to it that is delightful.

Any way you make it, this soup is a solid choice and a great way to consume vegetables.  Enjoy the recipe below

Ingredients: Soup

  • About 10 smaller Russet potatoes peeled and cut into 1”cubes (approx 4-5 lb)
  • 1 head of cauliflower broken into florets
  • 1 yellow onion, cut up
  • 4 stalks of celery, chopped
  • 2 cloves of garlic, chopped
  • 8 cups chicken or vegetable stock soup
  • 2 Tbsp olive oil
  • 1 Tbsp butter (can use vegan butter)
  • Kosher salt
  • Fresh ground pepper
  • Paprika
  • Cayenne


In a large pot heat 2 tablespoons of olive oil & 1 tablespoon of butter over medium-high heat.  Add the celery and onions stirring occasionally.  Do not let them brown.  Cook about 5 minutes or until they are soft.  Add the cauliflower, potatoes and garlic, stir it all together well and then add the stock and raise the heat bringing it to a boil.  Once it’s reached boiling lower the heat to low and cover allowing it to simmer for 25-30 minutes - until cauliflower and potatoes are cooked & soft.

While this is simmering combine the pecans, sage, parsley, cheese and 1 teaspoon salt to make pesto in a food processor.  Slowly add ½ cup oil with the processor on.  Transfer to a boil for later.

Once stovetop mixture is soft, transfer it in batches to either a blender or a food processor.  Season to taste with salt, pepper, paprika & cayenne.  Ladle into bowls and top each with approx. 2 teaspoons of the homemade pesto. 

Garnish, serve & enjoy!

Ingredients: Pesto

  • ½ cup toasted pecans
  • ½ cup sage leaves
  • ½ cup parsley
  • ½ cup Asiago or other dry cheese such as Parmesan
  • ½ cup olive oil

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