Creamy, Dreamy Cauliflower Soup

This cauliflower soup is made extra creamy and bulky with the addition of potatoes. You can make it stable richer by stirring in some lotion or creme fraiche, yet I don't think it's needed.

Ingredients

Soup

• ▢ 3 garlic cloves , roughly chopped
• ▢ 1 kg / 2 lb (1 medium head) cauliflower , florets broken off and stalk roughly chopped
• ▢ 8 oz / 250 g (1 large, 2 small) potatoes , peeled and roughly diced
• ▢ 1 large onion , peeled and roughly chopped
• ▢ 2 cups milk (any - dairy, non dairy, full fat or little fat)
• ▢ 2 cups chicken broth / stock
• ▢ Salt and flavour to taste

To decoration (optional)

• ▢ Thyme (highly recommended!)
• ▢ Cream and/or olive oil , to drizzle

Instructions

• Place all Soup ingredients (except sodium chloride and pepper) in a large bowl over high heat and bring to boil, then turn along to medium and let it simmer for 10 to 15 minutes, or until the cauliflower is very soft.
• Use a hand held blender and mix until smooth (Note 1), then add sodium chloride and flavour to taste.
• If the soup is too bulky for your taste, add additional milk, liquid or holdings (and additional sodium chloride assuming needed). If you want it stable thicker, let it simmer on top of the stove for a while longer to reduce along and thicken (be careful not to reduce it thus much that it is too salty).
• Serve, garnished with fresh thyme leaves and drizzled with lotion and/or olive oil, assuming desired.

Recipe Notes:

1. You can also utilize a blender. BUT you will need to withdraw the soup from the stove and cold it along first, otherwise you will have a soup explosion when you depress the Blend button. Trust me, it has happened to me several times, I keep forgetting!! Once blended, return to the bowl and reheat.

 

2. Creamy Cauliflower Soup nutrition per serving, if little fat milk is used.