Description
A creamy and comforting soup made with cauliflower and potatoes, perfect for a light meal or appetizer.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 large head cauliflower, cut into florets
- 2 medium potatoes, peeled and diced
- 1/2 cup heavy cream (or milk for lighter version)
- Salt and black pepper to taste
- Optional garnishes: fresh chives, shredded cheddar cheese, cooked bacon bits
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the chicken or vegetable broth. Add the cauliflower florets and diced potatoes to the pot.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are very tender.
- Carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender (be cautious with hot liquids), blend until smooth, and return to the pot.
- Stir in the heavy cream (or milk). Season with salt and black pepper to taste. Heat through for a few minutes, but do not boil after adding cream.
- Serve hot, garnished with fresh chives, shredded cheddar cheese, or bacon bits if desired.
Notes
- For a lighter version, use milk instead of heavy cream.
- Adjust seasoning to your preference.
- Ensure vegetables are very tender before blending for a smoother soup.