In the typical autumn weather, many people think of dishes to do with pumpkin, mushrooms and Co.
But we have also rediscovered cauliflower on the seasonal calendar and have turned it into a warming soup.
Together with potatoes we made a pretty simple version of a cauliflower potato soup.
-Just perfect for these cold autumn days!
In order to make this dish particularly suitable for families, we have combined the cauliflower with potatoes.
Depending on the ratio of the two vegetables, the taste of the cauliflower is more or less effective.
You can adapt perfectly to this. in case you have cauliflower skeptics at the table.
The potatoes in the soup also serve a second purpose:
They ensure the creamy consistency and the soup gets a velvety texture.
This works best with floury potatoes.
But also those who mainly cook with hard cooks are able to cope adequately with this task.
Cauliflower potato soup
- 450 g cauliflower
- 450 g potatoes (preferably floury)
- 1 onion
- 1 tbsp oil
- 600 ml vegetable stock
- 1 pinch of nutmeg
- 100 ml plant-based cream to taste
- Detach the cauliflower from the stalk and divide it into small florets.
- Peel and dice the potatoes and onion.
- Put the oil in a saucepan and sauté the onions until translucent.
- Now add the potatoes and cauliflower and fry briefly.
- Deglaze the whole thing with the broth. The vegetables should be almost completely covered by the broth. So it may be that a little more or a little less broth is enough.
- Let the soup simmer for about 15 minutes. Until the vegetable pieces have softened.
- Now it is ready to be blended.
- Finally, season to taste with salt, pepper and nutmeg and add vegetable cream if you like. Depending on how liquid the soup should be, it can be diluted with a little more broth.