Description
A creamy and comforting potato cauliflower soup, perfect for cold days.
Ingredients
Scale
- 2 cups cauliflower florets
- 2 cups diced potatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Sauté until softened.
- Add cauliflower and potatoes. Stir for a few minutes.
- Pour in vegetable broth. Bring to a boil.
- Reduce heat and simmer until vegetables are tender.
- Blend soup until smooth.
- Stir in heavy cream. Season with salt and pepper.
- Serve hot.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Top with fresh herbs for added flavor.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: potato cauliflower soup, creamy soup, vegetarian soup