Cauliflower and Potato Soup
Creamy, comforting and full of flavour, this Cauliflower and Potato Soup is the ultimate cold-weather companion. Velvety smooth with a hint of garlic, it blends hearty potatoes and tender cauliflower into a nourishing bowl that is warm and satisfying.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 1 tbsp unsalted butter
- 1 medium brown onion, finely diced
- 2 cloves garlic, minced
- 1 cauliflower, cut into florets
- 400 g potatoes, peeled and diced
- 750 mL vegetable stock
- Salt, to taste
- Freshly ground black pepper, to taste
- 250 mL milk
- Pinch of nutmeg
How do I make it?
- Heat butter in a large saucepan over medium heat. Add onion and cook until soft and translucent. Add garlic and cook for a further 1 minute.
- Add cauliflower and potatoes and pour in vegetable stock. Season with salt and pepper and bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, until the potatoes and cauliflower are tender.
- Use a stick blender to puree the soup until smooth, then stir in the milk. Taste and adjust seasoning if desired. Add nutmeg and stir to combine.
- Ladle soup into bowls and serve.
