Description: Creamy Cauliflower and Potato Soup is a rich, velvety dish that combines the earthy flavors of potatoes and cauliflower with a hint of garlic and creaminess. Perfect for a cozy lunch or a starter, it’s both hearty and nutritious.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serving Size: Serves 4-6
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 2 medium potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups (720ml) vegetable stock
- 1 cup (240ml) milk (or heavy cream for extra creaminess)
- 2 tbsp butter (or olive oil for a lighter option)
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Optional toppings: grated cheddar, crispy bacon bits, or chopped chives
Instructions:
Prepare the Vegetables:
- Heat the butter in a large pot over medium heat.
- Add the onion and garlic, sautéing for 3–4 minutes until softened and fragrant.
Cook the Potatoes and Cauliflower:
- Add the cauliflower florets and diced potatoes to the pot.
- Stir in the thyme, salt, and pepper. Cook for 5 minutes, allowing the flavors to combine.
Simmer the Soup:
- Pour in the vegetable stock, ensuring the vegetables are fully covered.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, or until the potatoes and cauliflower are tender.
Blend to Creamy Perfection:
- Use an immersion blender to puree the soup directly in the pot, or transfer the mixture to a blender in batches.
- Blend until smooth and creamy.
Add the Milk:
- Stir in the milk (or cream) and gently reheat the soup over low heat. Adjust the seasoning with more salt and pepper if needed.
Serve:
- Ladle the soup into bowls and garnish with your favorite toppings, such as cheddar, crispy bacon, or fresh chives.
Final Notes:
This Creamy Cauliflower and Potato Soup is an easy, comforting dish that’s perfect for chilly days. Pair it with crusty bread for a complete and satisfying meal!
