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creamy cauliflower potato soup

Cauliflower Potato Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Stirring spoon
  • 1 chopping board
  • 1 Knife
  • 1 Ladle

Ingredients
  

  • 1 head cauliflower chopped
  • 2 large potatoes peeled and diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon thyme
  • 1 tablespoon butter
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion and garlic, sauté until translucent.
  • Stir in cauliflower and potatoes, cook for 5 minutes.
  • Pour in vegetable broth and bring to a boil.
  • Reduce heat and let simmer for 20 minutes or until vegetables are tender.
  • Remove from heat and let rest for 10 minutes.
  • Using a blender or immersion blender, puree the soup until smooth.
  • Return the pot to low heat and stir in milk and butter.
  • Season with salt, pepper, and thyme, adjusting to taste.
  • Serve hot, garnished with fresh parsley.

Notes

For a creamier texture, consider blending half of the soup and leaving the other half chunky. This will give your soup a nice contrast in texture. Additionally, you can substitute the milk with a non-dairy option if desired, and add a splash of lemon juice for a fresh, zesty finish.
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