Creamy Cauliflower and Potato Soup

Name: Creamy Cauliflower and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g cauliflower florets, trimmed weight; 200 g potato (1 large potato); 1 medium onion, about 120 g; 2 garlic cloves; 800 ml vegetable stock, plus 100–200 ml if needed; 200 ml single cream (10–20% fat); 2 tbsp olive oil; Salt and black pepper, to taste

Potato gives this cauliflower soup a smooth, thick texture without flour. Everything cooks in one saucepan, then a blender turns the tender vegetables into a creamy soup.

Start with the measured stock and thin the soup at the end. This makes it easier to find the consistency you like. Serve with bread or croutons for a simple meatless meal.

Serves 4 · Prep 15 minutes · Cook about 30 minutes · Total about 45 minutes

Pale cauliflower soup in white bowls with bread, herbs and cauliflower nearby

Ingredients for 4 servings

600 g cauliflower florets, trimmed weight
200 g potato (1 large potato)
1 medium onion, about 120 g
2 garlic cloves
800 ml vegetable stock, plus 100–200 ml if needed
200 ml single cream (10–20% fat)
2 tbsp olive oil
Salt and black pepper, to taste

Weigh the cauliflower after removing the leaves and tough core. Use lightly salted vegetable stock so you can season the finished soup to taste. Fresh parsley, dill and croutons are optional toppings.

Equipment

A saucepan with a lid, knife, chopping board and immersion blender.

How to make it

Prepare the vegetables. Rinse the cauliflower and divide it into small florets. Peel the potato and cut into roughly 1.5 cm cubes. Finely chop the onion and garlic.
Soften the onion. Heat the oil in a heavy-based saucepan. Cook the onion over medium heat for 5–6 minutes, stirring, until soft. Add the garlic and cook for another 30 seconds without letting it burn.
Simmer until tender. Add the potato, cauliflower and 800 ml vegetable stock. Bring to the boil, reduce the heat and simmer with the lid slightly ajar for 20–25 minutes. The potato and the stems of the florets should pierce easily with a fork.
Blend the soup. Take the pan off the heat. Blend until smooth with an immersion blender, keeping its head below the surface. If using a jug blender, let the soup cool a little and follow the appliance instructions for hot liquids.
Add the cream. Stir in the cream and warm gently over low heat for 2–3 minutes without a rolling boil. If the soup is too thick, add hot stock a little at a time. Season with salt and black pepper.
Serve. Ladle into bowls and add fresh herbs, croutons or black pepper just before eating.

Adjusting the thickness

Start with 800 ml stock. The final thickness depends on the potato and how much liquid evaporates. After adding the cream, loosen the soup with 100–200 ml hot stock or water if needed. If it looks too watery before blending, set some broth aside in a cup and add it back gradually.

Can I use frozen cauliflower?

Yes. Add 600 g frozen florets directly to the pan without thawing. Once the soup returns to a simmer, cook until the vegetables are completely tender. Check the stems with a fork: firm stems can leave the blended soup grainy.

Dairy-free option

Use an unsweetened plant-based cream suitable for cooking. Taste a small amount first, as some alternatives have a noticeable flavour. You can also leave out the cream and add more stock as needed; the potato still gives the soup body.

Serving ideas

Add croutons just before serving to keep them crisp. Herbs and pepper add aroma, while a little grated cheese gives a richer finish.