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
Ingredients:
- 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
Method:
- 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.
- 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.
- 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.
- 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.
- If using a regular blender, pour the blended soup back into the pot and taste for seasoning, adding more salt and pepper if needed.
Notes:
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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