Creamy Potato and Cauliflower Soup
Creamy, cosy, and deeply savoury, this Potato and Cauliflower Soup blends soft potatoes, sweet cauliflower, and slow‑cooked onion into a velvety base lifted by garlic, thyme, and a hint of miso. It’s simple, soothing, and naturally rich — the kind of bowl that feels both nourishing and indulgent without any added cream or oil.
Equipment
Ingredients
- 4 cups potatoes peeled and chopped
- 4 cups cauliflower chopped
- 1 lrg onion diced
- 3 cloves garlic minced
- 4 cups vegetable stock
- 1 tbsp miso paste
- 3 sprigs fresh thyme
- ground pepper for taste
Instructions
- In a stockpot, saute onion and garlic in a little water or vege stock until onions are translucent
- Add stock, then add the potato, cauliflower and thyme.
- Bring to the boil, then simmer for 20 minutes or until the potato and cauliflower are soft.
- Turn off the element and use an immersion blender to puree the soup.
- Don't blend totally just enough for a creamy soup but still with small chunks of potato remaining.
- Serve with a little ground pepper and chopped parsley.
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