Cauliflower Potato Soup
This creamy Cauliflower Potato Soup is a comforting dish made without heavy cream, blending together earthy flavors and nutritious vegetables, perfect for chilly nights.
Ingredients
Main Ingredients
- 1 head head cauliflower Adds creaminess and a slightly nutty flavor.
- 2 medium potatoes Provides a comforting starch that thickens the soup.
- 1 medium onion Brings sweetness and depth to the base.
- 3 cloves garlic Infuses robust flavor and aroma.
- 4 cups vegetable broth The savory foundation of the soup.
- 1 cup milk or cream For smoothness (use almond milk for dairy-free).
- to taste salt and pepper Elevates all the flavors.
- as needed olive oil For sautéing; adds richness and a golden finish.
- for garnish fresh herbs Optional; brightens up the dish with fresh flavor.
Instructions
Preparation
- Chop the cauliflower into small florets for even cooking.
- Dice the potatoes into cubes to ensure they soften quickly.
- Chop the onion and mince the garlic for aromatic depth.
Cooking
- Heat a splash of olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sautéing until translucent and fragrant (about 5 minutes).
- Stir in the cauliflower and potatoes, followed by the vegetable broth.
- Bring the mixture to a boil, then let simmer for 20 minutes until tender.
Serving
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in the milk or cream and season with salt and pepper.
- Garnish with fresh herbs and serve warm—enjoy that cozy vibe!
Notes
For a lighter version, use almond or oat milk instead of dairy. Make a big batch and freeze portions for easy meals later. Avoid not blending long enough for a creamy texture and adjust seasoning accordingly.