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Recipe: Delicious Potato and Cauliflower Soup

Posted at June 6, 2019 18:27 by admin in Cauliflower Recipes

Potato and Cauliflower Soup. Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth. Place a lid on top, turn the heat up to high, and bring Refrigerated leftovers of this Cheesy Cauliflower and Potato soup reheat very well. I haven't tried freezing this soup, but creamy milk based soups usually.

Potato and Cauliflower Soup Cheesy Cauliflower and Potato Soup. "This soup is a variation of one I tried at a restaurant. Even people who hate cauliflower love it!" I used fresh cauliflower and carrots from my garden and added some cooked chicken. How to Make Cauliflower Potato Soup. You can cook Potato and Cauliflower Soup using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Potato and Cauliflower Soup

  1. It’s 2 of large potatoes, cut into small pieces.
  2. It’s 1 of bouquette Cauliflower, cut into small florettes.
  3. Prepare Half of onion, sliced thinly.
  4. You need 2 of leek, cut 2 cm length.
  5. You need of Chicken stock to boil, for vegetarian, replace with water.
  6. You need 2 tbsp of butter.

I made this soup stovetop but it can also be made in an Instant Pot. Carefully scoop about half the soup into a blender. Recently she sent me one for cauliflower soup that had fennel, celery root, chicken broth, heavy cream and a list of other ingredients that I don't normally cook with, but it inspired to me make my own version using fresh leeks and potatoes for a heartier flavor. In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush.

Potato and Cauliflower Soup step by step

  1. Melt butter in a heavy bottom pot, saute onion and leek until soft..
  2. Add potatoes and cauliflower, cook for a while, add chicken stock, cook until potatoes and cauliflower are soft..
  3. When the potatoes and cauliflowers are cold enough, process with food processor until smooth, add water/stock until it reach desired thickness..
  4. Put the blended soup back to pan, strain if needed. Reheat the soup, adjust the flavour by adding salt and pepper..
  5. Serve with bacon bites and croutons.

Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered. There's also roasted potato and cauliflower in there, but when you look at it all you see is magenta. I think of it as just 'beet soup.' I'll eat this warm in the winter, and chilled in the summer.

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