Cauliflower and Potato Soup

READY IN: 45mins
Recipe by Tisme

A delcious and very warming soup to serve during winter. Found this in the paper and it was just so easy to make. I served with crusty bread and I also used bacon instead of prosciutto.

Top Review by 10cups

A great way to use cauliflower. They have some excellent organic cauliflower at the grocery store now and they are not expensive either. I sauteed some garlic and onion and celery before adding the rest of the ingrediants in the pot with 5 cups of homemade chicken stock. I also used 3 large yellow potatoes. I served the soup with http://www.food.com/recipe/traditional-russian-pirozhki-334011. I think my boyfriend fell more in love with me after that meal.

Ingredients Nutrition

Directions

  1. Break the caulifower into florets and place in a large saucepan, Cut the potoatoes into chunks and place in the cauliflower pan with the thinly sliced leeks and chicken stock. Season with the salt and pepper.
  2. Simmer stock for 30 minutes.
  3. Using a hand blender or food processor blend the soup until chunky. (Your preference here as to how chunky or smooth.).
  4. Add the chives, cream and garam masala and heat for 2 minutes.
  5. Served soup garnished with crisp prosciutto.

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