Cauliflower & potato soup
Blend hot soup in small batches with the lid vented, or use a stick blender. It is creamy without any cream.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
Here's how.
- 01
Chop the onion, cauliflower and potato into small even pieces.
- 02
Soften the onion in the olive oil for 5 minutes, then add the garlic for 1 minute.
- 03
Add the cauliflower, potato and 400 ml of water. Cover and simmer for 20 minutes until very tender.
- 04
Blend until smooth, season to taste and serve hot.
Blend hot soup in small batches with the lid vented, or use a stick blender. It is creamy without any cream.
Clear information. Better decisions.
Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 35 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
