Cauliflower & Potato Soup
A smooth, comforting blend of cauliflower, potato, and aromatic spices, this soup is satisfying yet light—ideal as a starter, a cozy lunch, or paired with a fresh salad for dinner.
Equipment
- Large soup pot or Dutch oven
- Immersion blender (or countertop blender)
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 garlic cloves, halved
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- 1 medium cauliflower, cut into florets
- 1 large potato, peeled and cubed
- 6 cups low-sodium vegetable broth
- ¼ cup heavy cream
- Salt and freshly ground black pepper, to taste
- Sour cream, for garnish
- Croutons, for garnish
- Fresh parsley, minced, for garnish
Instructions
- Start the base – In a large soup pot or Dutch oven, warm olive oil over medium heat. Add onion and garlic, season with salt and pepper, and cook for 3–4 minutes until softened and fragrant.
- Add spices – Stir in thyme and paprika, cooking for 1–2 minutes until aromatic.
- Simmer vegetables – Add cauliflower, potato, and vegetable broth. Partially cover with a lid and simmer for 15–20 minutes, or until vegetables are tender when pierced with a fork.
- Blend until smooth – Remove from heat and puree with an immersion blender (or in batches in a regular blender) until velvety.
- Finish with cream – Stir in the heavy cream. Taste and adjust seasoning as needed.
- Serve – Ladle into bowls and garnish with a spoonful of sour cream, crunchy croutons, and fresh parsley.
Notes
Pro Tips & Variations
- For extra depth, caramelize a few thin slices of cauliflower with the onion and garlic, then reserve for garnish.
- Swap heavy cream for coconut milk for a dairy-free alternative.
- Add a pinch of cayenne or red pepper flakes for gentle heat.
- Make it heartier by stirring in cooked white beans before blending.
- Prepare in advance and store in the fridge for up to 3 days; the flavor deepens as it sits.