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–+ servings
creamy cottage cheese soup

Cottage Cheese Cauliflower Potato Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Ladle
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cup cauliflower florets
  • 2 cup potatoes peeled and cubed
  • 4 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cottage cheese
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic, sauté until the onion is translucent.
  • Add cauliflower florets and cubed potatoes to the pot.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce heat and simmer for about 20 minutes, until vegetables are tender.
  • Season with salt and black pepper.
  • Remove from heat and use a blender or immersion blender to puree the soup until smooth.
  • Stir in cottage cheese until well combined.
  • Return the pot to low heat and gently reheat if necessary.
  • Ladle the soup into bowls and garnish with chopped parsley before serving.

Notes

For best results, ensure the cauliflower and potatoes are cut into even pieces to allow for consistent cooking. Adjust the seasoning to your taste preference, and consider adding a splash of lemon juice for a hint of acidity. If you prefer a chunkier texture, blend only half of the soup and mix it with the remaining unblended portion.
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