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Cauliflower And Potato Soup Recipe

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Cauliflower Potato Soup A Healthy Cauliflower and Potato Soup Recipe
Cauliflower Potato Soup A Healthy Cauliflower and Potato Soup Recipe from wendypolisi.com

Description

This hearty and comforting soup is made with cauliflower, potatoes, and a blend of aromatic spices. It's a perfect winter warmer and a great way to get your daily dose of vegetables. The soup is creamy, flavorful, and perfect for a cozy night in.

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

  • 1 head cauliflower, chopped
  • 2 large potatoes, peeled and chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 2 tbsp olive oil
  • Chopped fresh cilantro, for garnish

Equipment

  • Large soup pot
  • Immersion blender or blender
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the onion and garlic, and cook for 5 minutes, until soft and translucent.
  3. Add the cauliflower and potatoes, and stir to combine.
  4. Add the vegetable broth, cumin, coriander, smoked paprika, turmeric, salt, and pepper, and stir to combine.
  5. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
  6. Use an immersion blender or transfer the soup to a blender, and blend until smooth and creamy.
  7. Stir in the heavy cream, and heat the soup for another 5 minutes, until heated through.
  8. Garnish with chopped fresh cilantro, and serve hot.

Notes

  • This soup can be made vegan by using coconut milk instead of heavy cream.
  • If you don't have an immersion blender or blender, you can mash the soup with a potato masher until it's smooth.
  • This soup can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 150
  • Total fat: 9g
  • Saturated fat: 4g
  • Cholesterol: 20mg
  • Sodium: 500mg
  • Total carbohydrate: 15g
  • Dietary fiber: 3g
  • Total sugars: 3g
  • Protein: 3g

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Can I make this soup vegan?

Yes, you can make this soup vegan by using coconut milk instead of heavy cream.

Can I use a regular blender instead of an immersion blender?

Yes, you can use a regular blender to blend the soup, but make sure to let it cool slightly before blending and blend in batches to avoid hot soup splattering everywhere.

Recipe Tips

  • Make sure to chop the cauliflower and potatoes into small, even-sized pieces so that they cook at the same rate.
  • If you like your soup spicier, add a pinch of cayenne pepper or red pepper flakes.
  • Serve this soup with a slice of crusty bread for a complete meal.

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