Cauliflower and Potato Soup

Total Time
45mins
Prep 5 mins
Cook 40 mins

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.

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.
Most Helpful

5 5

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.

5 5

Wonderful soup for lunch on a wintry day. I was out of cream so used milk instead, and that was fine. Had to use dried chives, so cut that back to just over a tablespoon. Doubled the garam masala and garnished with crispy bacon. We found the thickness just right. Thanks for posting.

4 5

Great taste. I blended the soup totally. My soup was a little on the thin side and next time I would use only 5 cups of water and maybe an extra potato to give it thicker texture. I served with bacon garnish and crusty wholegrain taost.