Creamy Cauliflower and Potato Soup
This creamy cauliflower and potato soup is the perfect comfort food for a cold winter day. It's easy to make and packed with flavor, thanks to the roasted cauliflower and potatoes. The coconut milk adds a touch of creaminess and richness, but you can also use dairy milk or even water if you prefer. Serve this soup with a crusty piece of bread or a side salad for a complete meal.
The first time I had cauliflower and potato soup was at a restaurant in San Francisco. I was immediately hooked on the creamy texture and the roasted flavor of the vegetables. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this soup ever since, and it's become a favorite of mine. I've made a few changes to the original recipe over the years, but the basic ingredients and cooking methods remain the same. I hope you enjoy this soup as much as I do!
Creamy Cauliflower and Potato Soup Creamy Cauliflower and Potato Soup Creamy Cauliflower and Potato Soup Creamy Cauliflower and Potato Soup
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 head of cauliflower, cut into florets
  • 3 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1/2 cup unsweetened coconut milk
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and cook for 1 minute more.
  3. Add the cauliflower and potatoes and cook for 5 minutes, stirring occasionally.
  4. Add the vegetable broth and coconut milk and bring to a boil.
  5. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
  6. Use an immersion blender or a blender to puree the soup until smooth.
  7. Season with salt and pepper to taste.
  8. Serve hot.
Why It Works
  • Roasting the cauliflower and potatoes before adding them to the soup gives them a deep, caramelized flavor.
  • Using coconut milk adds a touch of creaminess and richness to the soup, but you can also use dairy milk or even water if you prefer.
  • Pureeing the soup until smooth gives it a velvety texture that's perfect for a cold winter day.