Description
This creamy cauliflower potato soup is a comforting dish, perfect for chilly days.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup milk or dairy-free alternative
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add chopped cauliflower and diced potatoes, stir for a few minutes.
- Pour in vegetable broth, bring to a boil.
- Reduce heat and simmer until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in milk, season with salt and pepper.
- Heat through and serve warm.
Notes
- Garnish with fresh herbs for added flavor.
- Store leftovers in the fridge for up to 3 days.
- This soup can be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg
Keywords: cauliflower potato soup, creamy soup, vegetarian soup