Creamy Cauliflower and Potato Soup

I regularly buy cauliflower and also tend to leave them in the fridge untouched a little too long. I actually have a few vegetables like that.  Now the fridge is getting overcrowded, it's time to clean up. Time to make some soup with neglected veggies. This time, it is cauliflower, green onions, celery and potatoes. The soup  turned out nicely thick and creamy because of the red potatoes I used, but also because I added some left over rice which we always have around the house.

A nice, easy and quick way to clean out the fridge. I'm satisfied today.

Recipe: 4-6 bowls 

1 whole cauliflower

3 stocks of celery

3 red potatoes

green onions

1 onion

1 box of chicken/vegetable stock

1/2 cup of cooked rice or 1/4 cup of uncooked rice

2 tbsp of extra virgin olive oil

2 tbsp of butter

salt and pepper

1 tsp. of smoked paprika

1 tsp. of cumin

1 tsp. of ginger powder

3 cloves of minced garlic

1/2 cup of grated parmesan cheese

1/4 cup of cream

Chop all the vegetables into small chunks.  Heat a pan with some olive oil and butter with medium high heat. Satay garlic, onion, celery and green onions in a pan with a pinch of salt and pepper for a few minutes. Then add cauliflower and potatoes. Satay it for 5 minutes. Add soup stock, rice and all the spices and simmer it until all the veggies are cooked for 20 minutes or so. Put the mixture in a blender and puree it. Put the pureed mixture back into the pan and add 1/2 of cream and grated parmesan cheese.

That's it!