Cauliflower Potato Soup: A Comforting and Creamy Delight
Ingredients:
– 1 cauliflower head, chopped into florets
– 2 large potatoes, peeled and diced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 4 cups of vegetable broth
– 1 cup of milk
– 2 tablespoons of butter
– Salt and pepper to taste
– Chopped chives (for garnish)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent.
2. Add the diced potatoes and cauliflower florets to the pot. Stir well to combine with the onion and garlic mixture.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the vegetables are tender.
4. Once the vegetables are tender, remove the pot from heat and let it cool slightly. Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy.
5. Return the pot to the stove over low heat. Stir in the milk, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally, to heat the soup through.
6. Taste and adjust the seasoning if needed. If the soup is too thick, you can add more milk or vegetable broth to achieve the desired consistency.
7. Ladle the cauliflower potato soup into bowls and garnish with chopped chives. Serve hot and enjoy!
Estimated Cooking Time:
Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes
Serving Size:
This recipe yields approximately 4 servings.