Cauliflower and potato soup

Cauliflower and potato soup

By
From
The Potato Cookbook
Serves
4

The puréed potatoes and cauliflower make this soup so creamy there’s no need to add any milk. The swirl of sour cream and the parmesan on top add decadent richness, although they can be omitted if you’re looking for a vegan option.

Ingredients

Quantity Ingredient
1 teaspoon olive oil
1 onion, diced
2 celery stalks, sliced
1 garlic clove, finely chopped
1 litre vegetable stock
3 medium floury potatoes, peeled and cut into 3 cm pieces, about 500 g
1/2 small cauliflower, trimmed and cut into 1.5 cm pieces
2 bay leaves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper, plus extra to serve

To serve

Quantity Ingredient
60g sour cream
25g freshly grated parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley

Method

  1. Heat the olive oil in a large saucepan over medium heat and cook the onion and celery until softened, stirring occasionally, about 8 minutes. Add the garlic and cook for a further 2 minutes. Pour in the stock and add the potatoes, cauliflower, bay leaves, sea salt and pepper. Increase the heat to medium–high and bring the soup to the boil, then reduce the heat to medium–low and simmer until the potatoes and cauliflower are tender, about 20 minutes.
  2. Remove from the heat and discard the bay leaves. Using a hand-held blender, purée the soup. Taste and add more sea salt and pepper if needed.
  3. To serve, ladle the soup into bowls and garnish with sour cream, parmesan, parsley and pepper.
Tags:
Potato
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