This soup is one of my go-to lunch soups, especially as the weather gets colder. It’s dead simple to make, keeps well, freezes well, and can be jazzed up multiple ways to keep it from getting boring.
Rustic Cauliflower Potato Soup
A hearty and healthy soup
Servings: 8 2 cup servings
Calories: 166kcal
Ingredients
- 1 small head cauliflower stemmed and chopped
- 3 medium russet potatoes peeled and diced
- 2 medium carrots washed and diced
- 1 medium onion peeled and diced
- 2 stalks celery diced
- 2-3 cloves garlic minced
- 1 tbsp olive oil
- 6 cups chicken stock or vegetable broth
- salt & pepper to taste
- ½ cup cream (optional)
- 1 cup shredded cheddar cheese (optional)
Instructions
- Heat the oil in a 4 qt pot over medium heat and cook the onions until translucent and just beginning to brown1 tbsp olive oil, 1 medium onion
- Add the garlic and cook for a few more minutes until lightly fragrant2-3 cloves garlic
- Add all the rest of the ingredients and bring to a simmer1 small head cauliflower, 3 medium russet potatoes, 2 medium carrots, 2 stalks celery, 6 cups chicken stock or vegetable broth
- Cook until all the ingredients are tender, about 45 mins. Using a potato masher or the flat of a wooden spoon, mash the vegetables until they're chunky, season with salt and pepper to tastesalt & pepper
- Add cream and/or cheese here if you're going to and stir gently until the cheese melts1/2 cup cream , 1 cup shredded cheddar cheese
Notes
I love the rustic chunkiness of this soup, with bits of carrot and cauliflower visible in the bowl. If you want a smoother, creamier soup, feel free to blend it or use a stick blender.
If you want a richer, heavier soup, add the cream and/or the cheese, but I like to leave it plain and then add those later when I’m reaheating to serve for lunch.
This soup is super versatile and will take to any updates or spices you want to add to it, so feel free to use the recipe as a base and experiment with flavors that suit you. It can be made vegan by subbing out vegetable stock for the chicken.
The recipe makes a little under 4 quarts, which is about 8 2-cup servings. Calories listed are without the cream or the cheese, so adjust accordingly if you add either of those items