If you like a mealy soup, you’d absolutely love this creamy cauliflower and potato soup. This is an old favourite of mine which is the first thing that comes to mind whenever I think of making soup, well because I love it. It is very easy to make and pocket friendly too.
This cauliflower and potato soup will take about thirty minutes to make but you can improve on this cooking time if you’re in a hurry. You can save some time by blitzing the ingredients after 10 minutes of cooking and using medium/high heat instead of medium.
Watch How To Make The Cauliflower And Potato Soup
I prefer to cook this for thirty minutes on medium heat to let it simmer rather than using higher heat, this will keep the vegetables at their best.
To make this yummy cauliflower and potato soup, start by adding one tablespoon of olive oil to a hot pan on medium heat and sizzle the diced onions for a couple of minutes until they become translucent. Add the finely chopped garlic and root ginger and stir for half a minute to a minute but ensure they do not start to brown because they will have a bitter taste.
By this time your kitchen will start to smell amazing from the wonderful aroma of the onions, garlic and root ginger being mixed and fried together.
Add the potato cubes and cauliflower florets and stir for half a minute until they are all covered with the olive oil and juices of the onions, garlic and root ginger.
Add the vegetable broth (you can also use chicken broth if you’re not vegetarian which adds more flavour), salt and pepper and bring to the boil.
Cover and simmer on medium heat for twenty minutes. Blitz the vegetables with a hand blender for a few minutes until you get a smooth puree.
Add the lemon juice, cream and cheddar cheese and stir for a couple of minutes until the cheese is completely melted and the soup has a slightly thicker texture.
Dish out the cauliflower and potato soup into a bowl of delicious and yummy treat, decorate it with fresh parsley and cheddar cheese and serve it with toasted bread.
I have tried many different types of bread and croutons and although I like many types of bread, I eventually settled on sliced toasted French stick to be the best type of bread to accompany my soups, because beside the great taste, they don’t break and fall into the soup when you try to dip them in.
Of course everyone has their preferred taste, but if you’d like you can give French stick toast a go to see if it is perfect for you too.
Once you have tasted this cauliflower and potato soup, you will find your true “Soup Love” and I believe you will make this many times and tweak it to suit your own taste and preference.
The amazing thing about this cauliflower and potato soup is, it is healthy, totally vegetarian and besides being a complete meal, it’s pocket friendly too. I hope you enjoy making it.
I love making soups because they are easy to make, healthy and pocket friendly, but you can also get as creative as you like trying different herbs and spices and adding cheese and mixing vegetables, well you get the point, the sky is the limit when it comes to creativity and there is no right or wrong, if you love what you’ve created you make it again and again and if you don’t, there is always next time to find your true “Soup Love”. ????
Of course you can always stick to making the classic soups to be on the safe side but if you don’t try, you will never find out what you’ve been missing!
Print
Best Creamy Cauliflower And Potato Soup
- Total Time: 30 mins
- Yield: 4 1x
Description
If you like a mealy soup, you’d absolutely love this creamy cauliflower and potato soup. This is an old favourite of mine which is the first thing that comes to mind whenever I think of making soup, well because I love it. It is very easy to make and pocket friendly too.
Ingredients
- 1 Large Cauliflower
- 2 Large Potatoes
- 1 Medium Onion
- 1/2 A Lemon
- 200ml Cream
- 150g Cheddar Cheese
- 2 Garlic Cloves
- 1 tbsp Root Ginger
- 1 Cup Vegetable Broth
- 1 tbsp Olive Oil
- Salt & Pepper To taste
Instructions
- Chop the cauliflower into florets and the potatoes into small cubes. Dice the onion to medium pieces, chop the garlic and root ginger into fine pieces.
- Add 1 tbsp olive oil in a hot pan, add the diced onions and turn for a minute or 2 until they become translucent. Add the chopped garlic, root ginger and stir for 30 seconds or before becoming brown. Add the potatoes and cauliflower and stir for 30 seconds.
- Add a cup of vegetable broth, salt, pepper and bring to the boil. Cover and simmer on medium heat for 20 minutes
- Blitz using a hand blender until you get a smooth puree. Add the juice of half a lemon, cream and cheddar cheese. Stir until the cheese is melted and serve with toasted bread.
Notes
This recipe can serve 4 people as a starter or 2 people as a healthy meal with toasted bread.
I have found the French Stick sliced toasted bread to be the best with soups, because the toasted bread will be crunchy on the outside and soft in the middle which makes it stay in one piece when you dip it into the soup. You may have a different favourite, but either way, give it a try.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stove Top
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 472
- Sugar: 9.5 g
- Sodium: 1073.6 mg
- Fat: 26 g
- Carbohydrates: 47.5 g
- Protein: 17 g
- Cholesterol: 65.8 mg
Keywords: Creamy, Cauliflower, Potato, Soup, Vegetarian
