Potato and Cauliflower Soup

2013-05-26
  • Servings : 4 - 6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

This soup is just perfect for a lazy Sunday evening. It is quick and simple to make, and full of goodness to kick-start the week.  The soup is great on it’s own and perfect for the whole family, or you can layer up the flavours by adding crispy bacon pieces or other veggies such as parsnips or broccoli.

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Ingredients

  • 1 tbsp butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 large potatoes, peeled, cubed
  • 500g cauliflower, cut into floret
  • 3 cups no-added salt (or homemade) vegetable stock
  • 1 tsp cumin
  • 1/2 cup pouring cream
  • Croutons and chives to serve

Method

Step 1

Melt the butter in a large saucepan over medium heat. Add the onion and garlic, and cook, stirring, until the onion softens. -

Step 2

Add potato and cauliflower, and stir to coat. Add stock and bring to the boil. Reduce heat to medium and simmer, covered, for 20 minutes or until potato is tender. Remove from the heat and allow to cool slightly. -

Step 3

Use a stick blender to blend mixture until smooth. -

Step 4

Stir through the cream and cumin. Season the adult portions and serve with crispy croutons. -

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Recipe Comments

  1. posted by Chrystal on August 10, 2014

    Can you frezee this

      Reply
    • posted by Allie on August 19, 2014

      You can, but sometimes creamy soups can split. You could always leave out the cream and freeze and then add it when reheating. Ax

        Reply

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