in Soup Recipes

Cauliflower and potato soup

updated

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Ingredients for 4 servings:

  • 650 g floury potatoes
  • 30 g butter
  • 375 g cauliflower florets
  • 1 liter vegetable broth
  • 150 g carrot(s)
  • 1 tbsp parsley, finely chopped
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel and dice the potatoes. Melt the butter in a saucepan and sauté the cauliflower and potatoes. Add the broth and simmer for about 30 minutes. Dice the carrots, add them to the soup, and cook until soft. Puree the soup, season with salt and pepper. Let it simmer for another 5 minutes. Sprinkle with parsley before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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