Go Back
Cauliflower Potato Soup

Cauliflower Potato Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 head cauliflower (about 2 lbs), cut into florets
  • 1 large russet potato (about 12 oz), peeled and diced
  • 1 yellow onion, chopped
  • 2 garlic cloves, smashed
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • Salt and black pepper, to taste
  • 1 to 2 fresh thyme sprigs (optional)
  • 1 bay leaf (optional)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until translucent, then add garlic and cook 1 minute.
  2. Add cauliflower, potato, broth, thyme, and bay leaf. Bring to a boil, then simmer uncovered for 15 minutes until vegetables are fork tender.
  3. Remove bay leaf and thyme stems. Blend until completely smooth and glossy. Season with salt and pepper, starting with 1/2 tsp salt.
  4. Ladle into bowls and finish with a drizzle of olive oil, black pepper, and extra thyme leaves if you like.

Notes

For a richer finish, stir in a tablespoon of butter or a splash of cream after blending. If you want a little heat, add a pinch of red pepper flakes alongside the garlic.