Cauliflower and Potato Soup

Name: Cauliflower and Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European
Ingredients: 2 tbsp extra virgin olive oil.; 1 large yellow onion – roughly chopped.; 3 cloves garlic – peeled and chopped.; 500 gm cauliflower – divided into florets.; 2 medium potatoes – peeled and chopped.; 3 cups (750 ml) vegetable stock.; 2 or 3 stems of fresh thyme.; sea salt to taste.; black pepper to taste.; 1/4 cup of chopped spring onion for garnishing.

7 steps

Prep:10minCook:25min

Cauliflower Potato Soup is a creamy and satisfying. It’s easy to make and super delicious, warm comforting soup perfect to make you feel cozy.

Updated at: Thu, 17 Aug 2023 11:30:07 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories114.2 kcal (6%)

Total Fat5 g (7%)

Carbs15.9 g (6%)

Sugars3.3 g (4%)

Protein2.6 g (5%)

Sodium477 mg (24%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspextra virgin olive oil

1yellow onion

large, roughly chopped

3 clovesgarlic

peeled and chopped

500 gmcauliflower

divided into florets

2potatoes

medium, peeled and chopped

750mlvegetable stock

2 stemsfresh thyme

¼ cupspring onion

chopped, for garnishing

Instructions

Step 1

Roughly chop your onion and garlic. Heat up the olive oil in a large pot over medium heat, add in your onion and sauté for 5 minutes, then add the garlic and cook for a further 2 minutes.

Step 2

Cut about 1 cup measure of cauliflower florets, Set aside. Cut the remaining and add it the pot with the potato, vegetable stock and thyme stems, season with salt and freshly ground black pepper.

Step 3

Bring the mixture to a boil, then reduce the heat, and simmer 15 to 20 minutes, or until the vegetables are tender. (Make sure that the cauliflower and potato are very well cooked before attempting to blend them).

Step 4

While the soup is cooking, melt 3 tablespoons of butter in a small skillet over medium heat. Add the reserved 1 cup of florets and cook until they are golden brown from all sides until done and the butter are starting to brown, then remove to a bowl and generously season with salt and pepper. Reserve the browned butter as you will use it to garnish individual bowls of soup.

Step 5

Using hand mixer or similar, discard the thyme stems, blend until the soup is a smooth consistency.

Step 6

Stir in black pepper, continue to heat on low for 2 minutes to meld flavors. Taste, and season with more salt and pepper, as desired.

Step 7

To serve in a separate soup bowls, add few fried florets on the center, sprinkle some chopped spring onion and drizzle with reserved browned butter to the top of each of the bowls.