Potato Cauliflower Soup
Cozy up with a bowl of hearty, velvety Potato Cauliflower Soup—an irresistible blend of creamy comfort and wholesome goodness! This nutrient-packed recipe combines tender potatoes, roasted cauliflower florets, and aromatic spices like cumin and paprika for a subtly smoky flavor profile. Sautéed garlic and onions infuse the base with rich, savory depth, while a splash of milk (or dairy-free alternative) adds luscious creaminess. The soup is effortlessly pureed to silky perfection and garnished with fresh parsley for a pop of color, making it as visually appealing as it is satisfying. Ready in just 45 minutes, this one-pot wonder is perfect for a quick weeknight meal or a cozy lunch, and pairs wonderfully with crusty bread or buttery crackers. Try this simple yet elegant dish for a delicious way to warm up your day!
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 medium head cauliflower
- 2 tablespoons olive oil
- 1 medium onion
- 3 large garlic cloves
- 4 cups vegetable broth
- 1 cup milk (or a dairy-free alternative)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon ground cumin
- 0.5 teaspoons ground paprika
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into 1-inch cubes. Cut the cauliflower into small florets. Set aside.
Finely chop the onion and garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the diced potatoes and cauliflower florets to the pot. Sprinkle with salt, black pepper, ground cumin, and paprika. Stir to coat the vegetables in the spices.
Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Cook for 20 minutes or until the potatoes and cauliflower are very tender.
Remove the pot from the heat and let it cool slightly. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
Return the blended soup to the pot and stir in the milk. Reheat gently over low heat, stirring occasionally. Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 5473 mg | 238% | |
| Total Carbohydrate | 285.9 g | 104% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 51.6 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 754 mg | 58% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 8138 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
