Potato Cauliflower Soup Recipe

Name: Potato Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 1 cup diced onion; 1 teaspoon dried dill; 1/2 teaspoon thyme; 1/2 head cauliflower, chopped (2 cups); 4 cups vegetable stock; 2 cups diced potatoes (no need to peel); 1 bay leaf; 1/8 teaspoon black pepper; 1/2 teaspoon soy sauce

Servings: persons

1 1/2 tablespoons olive oil
1 cup diced onion
1 teaspoon dried dill
1/2 teaspoon thyme
1/2 head cauliflower, chopped (2 cups)
4 cups vegetable stock
2 cups diced potatoes (no need to peel)
1 bay leaf
1/8 teaspoon black pepper
1/2 teaspoon soy sauce

1
In a soup pot, heat the oil and saute the onions, dill and thyme until tender. Add the cauliflower and cook a few minutes. Add the stock and potatoes.
2
Cover and cook until tender, about 30 minutes. Remove from heat.
3
With a hand blender, puree the soup to your desired consistency. It is nice if you leave a few small chunks. (This step can also be done in batches in the blender if you don't have a hand-held blender.).
4
Return the pot to the heat. Simmer on low and add bay leaves, salt, pepper and soy sauce. Adjust to taste. Cook 10 more minutes. Remove bay leaf before serving.

207

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 10 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 1 cup diced onion, 1 teaspoon dried dill, 1/2 teaspoon thyme, and more.

Yes, Potato Cauliflower 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.

Potato Cauliflower Soup

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