Creamy Vegetable Soup


This cauliflower and potato soup recipe is a comforting and creamy dish that’s perfect for cooler days. With a blend of hearty vegetables and savory seasonings, this soup is easy to make and incredibly satisfying. Plus, it’s a great way to sneak in some extra veggies into your diet!

Preparation time: 10 min
Cooking time: 30 min
Resting time: 40 min
Total time: N/A
Serves: 3


  • 2 cups water
  • 2 garlic cloves, quartered
  • 5 cups cauliflower, chopped into small florets
  • 2 tablespoons olive oil
  • 2 celery ribs, diced
  • 4 cups chicken broth
  • 2 carrots, diced
  • 1 onion, diced
  • Salt, to taste
  • Pepper, to taste
  • 3 potatoes, peeled and quartered
  • Chopped chives, for garnish


  1. In a large pot over medium-high heat, heat olive oil and add the onions. There’s no need to finely dice anything since everything will be pureed later.
  2. Add the carrots, celery, and garlic, and sauté for a few minutes. Season with salt and pepper, then stir again. Add the cauliflower florets and potatoes.
  3. Cover with enough chicken broth and water to just cover the vegetables. Bring to a boil, then reduce the heat to medium-low and partially cover with a lid. Let it cook for 25 to 30 minutes, or until the veggies are soft.
  4. Once the soup is done, use an immersion blender to blend until smooth. If you don’t have an immersion blender, you can blend the soup in batches in a regular blender.
  5. If using a regular blender, pour the blended soup back into the pot and taste for seasoning, adding more salt and pepper if needed.

For added creaminess, you can stir in a splash of heavy cream or coconut milk just before serving. This will give the soup a luxurious texture and a hint of richness.

Nutritional Info:
Calories: 342
Carbs: 55g
Protein 10g
Fat 11g

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