Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, potato and cauliflower soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth. Place a lid on top, turn the heat up to high, and bring Refrigerated leftovers of this Cheesy Cauliflower and Potato soup reheat very well. I haven't tried freezing this soup, but creamy milk based soups usually.
Potato and Cauliflower Soup is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Potato and Cauliflower Soup is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook potato and cauliflower soup using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Potato and Cauliflower Soup:
- Make ready 2 large potatoes, cut into small pieces
- Prepare 1 bouquette Cauliflower, cut into small florettes
- Prepare Half onion, sliced thinly
- Make ready 2 leek, cut 2 cm length
- Make ready Chicken stock to boil, for vegetarian, replace with water
- Make ready 2 tbsp butter
Packed with roasted cauliflower and potatoes, and loaded with delicious toppings. Make a batch of this potato soup today! This vegetarian and vegan recipe for cauliflower soup with potatoes is very low in fat and is a low-calorie vegetarian recipe. Unlike many other potato soup recipes, this one uses vegetable broth, vegan margarine and bay leaves to add flavor instead of butter.
Steps to make Potato and Cauliflower Soup:
- Melt butter in a heavy bottom pot, saute onion and leek until soft.
- Add potatoes and cauliflower, cook for a while, add chicken stock, cook until potatoes and cauliflower are soft.
- When the potatoes and cauliflowers are cold enough, process with food processor until smooth, add water/stock until it reach desired thickness.
- Put the blended soup back to pan, strain if needed. Reheat the soup, adjust the flavour by adding salt and pepper.
- Serve with bacon bites and croutons
That means that this low-fat vegetarian soup. There's also roasted potato and cauliflower in there, but when you look at it all you see is magenta. I think of it as just 'beet soup.' I'll eat this warm in the winter, and chilled in the summer. I love the way the potato and cauliflower add creaminess and depth of flavor to the beets. In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush.
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