Potato Cauliflower Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 chopping board
- 1 Knife
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 3 clove garlic minced
- 4 cup vegetable broth
- 3 medium potatoes peeled and diced
- 1 medium cauliflower cut into florets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoon fresh parsley chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and minced garlic, sauté until onions are translucent.
- Pour in the vegetable broth and bring to a boil.
- Add diced potatoes and cauliflower florets to the pot.
- Season with salt and black pepper, then reduce heat to simmer.
- Cook until potatoes and cauliflower are tender, about 20 minutes.
- Remove from heat and let cool slightly.
- Blend the soup until smooth using a blender or immersion blender.
- Return the soup to the pot and stir in heavy cream.
- Heat gently until warmed through, then ladle into bowls.
- Garnish with fresh parsley before serving, if desired.
Notes
For extra tips, ensure that your potatoes and cauliflower are cut into small, even pieces for quicker and more uniform cooking. Using an immersion blender is more convenient for blending the soup directly in the pot, but be cautious of splashing hot liquid. Adjust the seasoning if needed after blending, as flavors may change. For a richer taste, consider adding a pinch of nutmeg or a handful of grated cheese before serving.
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