Description
A creamy and comforting cauliflower potato soup.
Ingredients
Scale
- 1 medium cauliflower, chopped
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or plant-based milk
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add cauliflower and potatoes, stir for a few minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Puree the soup using an immersion blender or in batches in a blender.
- Stir in milk and season with salt and pepper.
- Serve hot, garnished with your choice of toppings.
Notes
- This soup can be made vegan by using plant-based milk.
- Store leftovers in the fridge for up to 3 days.
- You can add herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
Keywords: cauliflower potato soup