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
Scale
- 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
