Description
A smooth and velvety creamy cauliflower potato soup made with simple vegetables blended into a comforting bowl. Naturally rich in texture without heavy cream, this cozy soup is perfect for chilly days or easy meal prep.
Ingredients
Units
Scale
- 1 large head cauliflower (about 700 grams), cut into florets
- 2 medium potatoes (about 400 grams), peeled and chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (about 1 liter)
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 cup unsweetened plant milk (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add the chopped onion and sauté for 4 to 5 minutes until soft and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add cauliflower florets and chopped potatoes to the pot.
- Pour in the vegetable broth and bring to a gentle boil.
- Reduce heat and simmer for 20 to 25 minutes until the vegetables are fork tender.
- Blend the soup until completely smooth using an immersion blender or carefully in batches with a standard blender.
- Stir in plant milk if using, and season with salt and black pepper to taste.
- Serve warm and enjoy.
Notes
- Blend thoroughly for a silky smooth texture.
- Add warm broth gradually if the soup is too thick.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months in airtight containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg