Description
A creamy and comforting blend of potatoes and cauliflower, perfect for chilly weather and easy to prepare.
Ingredients
Scale
- 4 medium potatoes, peeled and chopped
- 1 medium head of cauliflower, cut into florets
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream (or almond milk for a dairy-free option)
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- Fresh herbs (thyme or parsley) for garnish
Instructions
- Heat olive oil or butter in a large pot over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and sauté until fragrant.
- Add chopped potatoes and cauliflower florets to the pot. Stir well to coat in oil and cook for a few minutes.
- Pour in the broth and bring to a boil. Reduce heat and let it simmer until the vegetables are tender, about 15-20 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender in batches.
- Return the soup to the pot and stir in milk or cream, warming it up for a couple of minutes.
- Season with salt and pepper to taste, and serve hot with a sprinkle of fresh herbs on top.
Notes
For a vegan version, substitute milk with a plant-based alternative and use olive oil instead of butter. Fresh herbs can add an extra touch of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg