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Cauliflower Potato Soup

A delightful blend of creamy comfort and wholesome ingredients perfect for chilly weather.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head Cauliflower Provides the soup's creamy base; can substitute with broccoli.
  • 2 medium Potatoes Russet works best; Yukon Gold is a good alternative.
  • 1 medium Onion For depth of flavor; shallots can be used as an alternative.
  • 2 cloves Garlic Enhances the taste; garlic powder is an alternative if fresh isn't available.
  • 4 cups Vegetable or Chicken Broth Base liquid; can substitute with water for a lighter broth.
  • 2 tablespoons Olive Oil For roasting; can use avocado oil or butter.
  • to taste Salt and Pepper Feel free to add herbs like thyme or rosemary for more flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Chop the cauliflower into florets, drizzle with olive oil, salt, and pepper, and roast for 25 minutes or until golden brown.
Cooking
  1. In a large pot, heat olive oil over medium heat and sauté chopped onions and garlic until translucent.
  2. Add diced potatoes and roasted cauliflower, followed by broth.
  3. Simmer until the potatoes are tender, about 15 minutes.
  4. Puree the mixture with an immersion blender until smooth. Adjust seasoning as needed and serve hot.

Notes

For serving, garnish with fresh herbs or a dollop of sour cream. Pair with crispy bread for added texture. Soup can be stored in the refrigerator for 3-4 days or frozen for up to three months.