Chunky Cauliflower Potato Soup
This Cauliflower Potato Soup is a simple, hearty dish that's made using a handful of ingredients. Quick and easy to prepare it is ready in under 30 minutes. Enjoy vegan or with a sprinkle of cheese and knob of butter.
Servings 6 servings
Calories 107kcal
Equipment
- Potato masher
- Medium sized pot
Ingredients
- 1.1 pounds cauliflower roughly chopped
- ⅔ pounds potatoes peeled, cubed
- 1 onion finely chopped
- 4 tablespoons celeriac/celery root peeled, coarsely grated
- ⅓ teaspoon onion granules
- 1 bay leaf
- 2 allspice berries (or ⅕ tsp allspice powder)
- ¼ teaspoon nutmeg
- 1½ tablespoons olive oil
- 2⅔ cups vegetable stock hot
- Pepper to taste
Instructions
- Cook onion: Heat the oil, add the bay leaf, allspice berries, onion and celeriac and cook gently for 4-5 minutes stirring often.
- Add vegetables: Add the cubed potatoes and roughly chopped cauliflower and continue cooking for 3-4 more minutes stirring often.
- Cook: Pour in most the hot vegetable stock, add the onion granules, nutmeg and pepper to taste, stir, cover and bring to the boil then simmer for 10-15 minutes or until the potatoes are fully cooked (take care not to overcook them).
- Mash: Remove from the heat and using a potato masher break up the larger pieces so the soup becomes thick but still has a chunky texture. Top up with more stock if required and serve.
Notes
- Cauliflower: Use both florets and stalk.
- Potatoes: Use popular all-rounders such as Maris Piper, Russets or Yukon Gold.
- Try not to overcook this cauliflower potato soup or the vegetables might become too soft and mushy. Remove from the heat once the potatoes are fully cooked (after 10-15 minutes of simmering).
- Best served hot.
- You may not need to add any salt but be generous with the pepper.
- Serving: I used freshly chopped parsley for garnish but you could use dish, chives or cilantro/fresh coriander instead. This potato cauliflower soup tastes delicious with sour cream, a knob of butter or a scatter of grated cheddar cheese. Enjoy with fresh baguette or simply on its own.
- Storing: Refrigerate leftovers for up to 3 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 107kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 471mg | Potassium: 502mg | Fiber: 3g | Sugar: 3g | Vitamin A: 231IU | Vitamin C: 48mg | Calcium: 40mg | Iron: 2mg