Cauliflower Potato Soup Recipe

Name: Cauliflower Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp (+ 2 additional teaspoons) olive oil; 1 small (1 lb) cauliflower, cored, cut into small florets; 1 small fennel bulb (reserve leaves for garnish) bulb cored and chopped; 1 lb russet potatoes, peeled, cut into 1 inch chunks; 1 large yellow onion, chopped; 2 cans (14.5 oz each) chicken stock, plus 2 cans of water; 2 tbsp kosher salt; 1 bay leaf; 1 tsp cumin; 1/4 tsp saffron threads, crumbled; Freshly ground pepper to taste

Servings: persons

2 tbsp (+ 2 additional teaspoons) olive oil
1 small (1 lb) cauliflower, cored, cut into small florets
1 small fennel bulb (reserve leaves for garnish) bulb cored and chopped
1 lb russet potatoes, peeled, cut into 1 inch chunks
1 large yellow onion, chopped
2 cans (14.5 oz each) chicken stock, plus 2 cans of water
2 tbsp kosher salt
1 bay leaf
1 tsp cumin
1/4 tsp saffron threads, crumbled
Freshly ground pepper to taste

1
Heat 2 tbsp of the oil in a large Dutch oven over medium heat; add cauliflower, fennel, potatoes, cumin, and onion and cook, stirring constantly, 4 minutes.
2
Cover pot; reduce heat to low and sweat mixture 10 minutes, stirring once.
3
Add chicken stock, water, salt, bay leaf, and saffron; bring to a boil, reduce heat to low, cover pot, and simmer 25 minutes, stirring several times, or until vegetables are very tender.
4
Uncover; remove from heat and puree soup directly in the pot using and immersion blender or in a blender in 3 batches.
5
Top with crumbled goat cheese or reserved fennel leaves.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp (+ 2 additional teaspoons) olive oil, 1 small (1 lb) cauliflower, cored, cut into small florets, 1 small fennel bulb (reserve leaves for garnish) bulb cored and chopped, 1 lb russet potatoes, peeled, cut into 1 inch chunks, and more.

Yes, Cauliflower Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Potato Soup

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