Have you made any soup lately? Ever since I made the creamy broccoli soup without cream, I fell in love with the recipe and test on other vegetables. I'm amazed how one potato can convert any vegetable into a creamy soup, even on sweet potatoes and Brussels sprouts. These soups are simple to make, all you need is to cook everything in one pot and purée it in an immersion blender. Especially during these cold winter times, you do need a nice and warming soup.
Preparation Time: 10 mins
Cooking Time: 25 mins
2 tbsp unsalted butter
1 medium onion, chopped
2 garlic cloves, minced
3-4 cups vegetable stock
1-2 head cauliflower, trimmed and coarsely chopped
1 russet potato, peeled and chopped
Salt and pepper
Paprika for garnish
1. In a large pot, melt butter over medium heat. Sauté onion until translucent, about 5 mins. Add in garlic and cook for 1 min until fragrant.
2. Pour in vegetable stock, cauliflower and potatoes, bring to a boil. Cover and simmer for 20 mins or until cauliflower and potatoes are tender.