Warm up with the ultimate cozy dish! Our creamy cauliflower potato soup is the perfect blend of comfort and flavor, combining velvety potatoes and cauliflower with a rich, savory twist. It’s an easy, family-friendly meal that’s both healthy and satisfying—perfect for cool days!
Creamy Cauliflower Potato Soup
Ingredients
- 1 Head of Cauliflower roasted and cut into florets
- 4-5 Medium Golden Potatoes boiled
- 1/2 Cup Heavy Cream
- 1 Tbsp Olive oil
- 1 Red onion chopped
- 2 Large Garlic cloves minced
- 4 Cups Chicken Broth or broth of choice
- 1 Lemon Juiced
- 1/4 Tsp Nutmeg
- Flaky salt to taste
- Fresh Parsley to taste, for garnish
- Feta Cheese to taste, for garnish
Instructions
- Preheat the oven to 425 degrees.
- Prep time: Roast the cauliflower florets until tender, and boil potatoes in salted water until softened.
- In a cast iron dutch oven, add olive oil, onion and salt. Cook until onion has softened and is translucent.
- Add in the fresh minced garlic and cook until fragrant, then add the broth and heavy cream into the cast iron dutch oven.
- Add the roasted cauliflower and golden potatoes to the dutch oven. Bring the mixture to a simmer on med-high heat for about 20 minutes, stirring occasionally.
- Remove from heat and let cool for a few minutes. Then transfer everything into a blender carefully.
- Add the butter, lemon, nutmeg, and salt to taste into the blender and blend until smooth.
- Plate, garnish with fresh parsley, feta cheese and Enjoy!
