Creamy Cauliflower and Potato Soup

This creamy cauliflower and potato soup is the perfect comfort food for a cold winter night. It's easy to make, and it's packed with flavor. The cauliflower and potatoes are simmered in a vegetable broth until they're tender, and then they're blended until smooth. The soup is finished with a touch of coconut milk, which gives it a rich and creamy flavor.

The history of cauliflower and potato soup is a long and winding one. The first known recipe for the soup appeared in a cookbook published in the 16th century. The soup was originally made with a variety of vegetables, including leeks, carrots, and celery. Over time, the recipe evolved, and the cauliflower and potatoes became the main ingredients. Today, cauliflower and potato soup is a popular dish all over the world.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 head of cauliflower, chopped
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish
• Olive oil for cooking

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add the onion and garlic, sauté until translucent.
3. Add the cauliflower and potatoes, stir to combine.
4. Pour in the vegetable broth and coconut milk, bring to a simmer.
5. Cook until the vegetables are tender, about 20 minutes.
6. Using an immersion blender, blend the soup until smooth.
7. Season with thyme, salt, and pepper.
8. Serve hot, garnished with fresh parsley.

Why It Works

• The combination of cauliflower and potatoes creates a smooth and creamy texture.
• The addition of coconut milk gives the soup a rich and flavorful taste.
• The soup is easy to make and can be tailored to your own taste preferences.