Creamy Potato-Cauliflower Soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: bowls

Course: Main Dish, Side Dish

Cuisine: South American

Author: Heather Nicholds

This is a twist on potato-leek soup, with a nutritional boost from cauliflower. Leeks can be pretty pricey, so this soup relies on regular onions and scallions instead. This soup is also great with extra dried thyme or sage and a tablespoon of nutritional yeast stirred in before puréeing.

Ingredients

1 tsp olive oil
1 onion, chopped
3 cups cauliflower, chopped
2 potatoes, scrubbed or peeled and chopped
6 cups water, or vegetable broth
2 Tbsp mixed dried herbs
pinch sea salt
pinch black pepper
1-2 green onion, sliced

Instructions

Heat the olive oil in a large soup pot over medium-high heat. Add the onion and cauliflower and sauté for about 5 minutes, until the vegetables are slightly softened.
Add the potatoes, water, and dried herbs and season to taste with salt and pepper. Bring the soup to a boil, reduce the heat to low, and cover the pot. Simmer for 15 to 20 minutes, until the potatoes are soft. Using a hand blender, purée the soup until smooth. (Alternatively, let it cool slightly, then transfer to a countertop blender. See note.) Stir in the scallions and serve.

Notes

TECHNIQUE TIP: Be sure to let soups and other hot liquids cool a bit before transferring them to a countertop blender to purée. Otherwise, the blender’s lid could pop off from the steam, and hot soup may fly everywhere!

Nutrition