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Potato and Cauliflower Soup
Whip together this soup that gives you all those comfort food feels
Course
dinner
Ingredients
30
grams
parmesan cheese
Cut into cubes
1
tbs
butter
600
grams
cauliflower
cut into florets
3
medium
potatoes
diced
600
grams
vegetable stock
liquid
250
ml
cream
1
pinch
nutmeg
1
pinch
sea salt
to taste
Instructions
Grate the parmesan cheese and set aside.
Melt the butter in a medium saucepan and add cauliflower and potato. Sweat with lid on for 10 minutes.
Add stock and salt and bring to a boil. Simmer with lid on for 15 minutes or until vegetables are tender.
Pour contents into a food processor or blender and blend until smooth.
Pour back into saucepan on low heat and slowly add cream. Stir until mixed through.
Add pinch of nutmeg, stir and serve with parmesan cheese.