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–+ servings
creamy vegetable soup recipe

Cauliflower and Potato Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Vegetarian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 chopping board
  • 1 Knife
  • 1 Blender or immersion blender
  • 1 Ladle
  • 1 measuring cup

Ingredients
  

  • 1 medium head cauliflower chopped
  • 2 medium potatoes peeled and diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup milk
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg optional
  • 2 tablespoons fresh parsley chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onion and minced garlic and sauté until the onion is translucent.
  • Add the cauliflower and potatoes to the pot and stir well.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Reduce the heat to a simmer and cook until the vegetables are tender, about 20 minutes.
  • Remove the pot from the heat and let it cool slightly.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Return the pot to the stove and stir in the milk.
  • Season with salt, pepper, and nutmeg, then heat the soup until it is warm.
  • Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

For extra creaminess, you can substitute half of the milk with heavy cream. If you prefer a chunkier texture, blend only half of the soup and mix it with the remaining unblended portion. Adjust seasoning to your taste, and remember that the flavors will develop further as the soup sits, so it may taste even better the next day.
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