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You are here: Home / Cooking Times / a) 30 mins or less / Cauliflower & Potato Soup

Cauliflower & Potato Soup

12th February 2015 - By Michelle Minnaar
This post may contain affiliate links.

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In the throes of winter, Cauliflower & Potato Soup  is always welcome. Here is something different.

Vegan soup

Soup, much like a fried egg, is difficult to get wrong. Unless you use dodgy ingredients or weird combinations, you should be able to come up with something palatable with the help of a stock cube.

This is the first time cauliflower features on Greedy Gourmet and this is a stunning recipe for you to try if you get a bit bored of my popular Leek and Potato Soup.

With the help of my Froothie Optimum 9400, it came out silky smooth.

What makes it so special? The white truffle oil. It’s optional but let me tell you more about this not-used-often-enough ingredient. White truffles are the most expensive variety available thanks to their rarity and unique earthy aroma.

They are available only two months of the year and sniffed out almost exclusively in Italy, although some have been found in Croatia, Slovenia and France.

The going rate is $2000-4500 per kilogram and two white truffles were recently bought by recently Celebrity Cruises’ Executive Chef, John Suley, for a whopping €302 000. Celebrity Cruises will be offering a truffle inspired menu to its lucky diners.

Warming winter soup

It’s fair to say not all of us could afford truffles at such luxurious prices. A good idea not to lose out on the flavour is by buying white truffle oil. Remember: a little goes a long way.

If you ever get stuck when it comes to flavour combinations, I can’t recommend these two books highly enough: Culinary Artistry and The Flavour Thesaurus.

A quick look in these books reveal the following ingredients pair well with: asparagus, bacon, beef, blue cheese, cabbage, cauliflower, celery, chicken, egg, garlic, globe artichoke, mushroom, pork, potato, shellfish and soft cheese. It also works incredibly well in dishes such as pasta, risotto and salads.

Can you see where I’m going with this? Cauliflower, garlic, potatoes and white truffles. In my first attempt I made a pure cauliflower soup without the potato, which worked but was quite intense.

The potato gives the soup a bit more weight and balances the flavours handsomely. Add a dash of white truffle oil, toasted almonds and chopped chives and you’ll have a bowl of heaven in front of you.

Cauliflower Soup with Truffle Oil

A special thanks to Denby for sending the lovely grey and black soup bowls.

By the way, if you’re a potato aficionado, check out these boulangere potatoes.

Recommended Soup Cookbooks

If you absolutely adore soups like I do, you would love the following cookbooks:

  • Soup for Every Day: 365 of Our Favourite Recipes
  • 200 Super Soups
  • The Soup Book
  • The Soup Bible
  • 500 Soups

More smooth vegetable soup recipes

Need some more soup for the soul? Check out these divine recipes.

  • Soup maker mushroom soup
  • Slimming world butternut squash soup
  • Swede soup
  • Zucchini and leek soup
  • Sweet potato and red pepper soup
  • Marrow soup
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  • Leek and onion soup
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  • Kabocha squash and butter bean soup
  • Kabocha squash soup
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  • Jerusalem artichoke soup
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Potato Cauliflower

Cauliflower and Potato Soup


★★★★★

5 from 5 reviews

  • Author: Michelle Minnaar
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 4 1x
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Description

This cauliflower and potato soup is vegan and the two ingredients make this soup brilliantly white. You can omit the potato if you like and make it a pure cauliflower soup.


Scale

Ingredients

  • 15ml (1 tbsp) vegetable oil
  • 1 onion, weighing about 90g, chopped
  • 2 cloves garlic
  • 1 small cauliflower, weighing around 400g (1 lb)
  • 400g (1 lb), peeled potatoes
  • 750ml (1 1/4 pt) vegetable stock
  • toasted almonds
  • chives
  • truffle oil

Instructions

  1. Sweat the onions and garlic in the oil.
  2. Add the cauliflower and potato to the pot.
  3. Pour in the stock and simmer until everything is fork tender.
  4. Transfer the contents to a blender and process until smooth.
  5. After dividing the soup into portions, scatter with almonds, chives and truffle oil.

  • Category: Starter
  • Method: Boil
  • Cuisine: Cuisine

Nutrition

  • Calories: 149
  • Sugar: Sugars
  • Sodium: 37 mg
  • Fat: 3.7 g
  • Carbohydrates: 26.2 g
  • Fiber: Dietary Fiber
  • Protein: 4.5 g

Keywords: cauliflower and potato soup, cauliflower soup, cauliflower soup recipe

Did you make this recipe?

Tag @greedygourmet on Instagram and hashtag it #greedygourmet

Related Recipes

  • Broccoli & Stilton Soup
  • Leek & Potato Soup
  • Cauliflower Cheese Soup with Broccoli
  • Spicy Roasted Pepper and Cauliflower Soup
  • Roast Tomato & Pepper Soup

P.S. This is a sponsored post.

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Reader Interactions

Comments

  1. Rosa says

    13th February 2015 at 8:21 am

    A succulent and comforting soup!

    Cheers,

    Rosa

    Reply
  2. Emily Leary says

    18th February 2015 at 9:01 am

    That looks wonderful. Have aded to my StumbleUpon and Pinterest as really want to try this soon, especially since it’s vegan.

    Reply
  3. Jeanne Horak-Druiff says

    18th February 2015 at 9:10 am

    oooooh, this looks divine! All my favourite flavours in one comforting bowl… Thanks for sharing!

    ★★★★★

    Reply
  4. Jo of Jo's Kitchen says

    18th February 2015 at 1:35 pm

    Gorgeous looking soup. I have never thought of using cauliflower and white truffle oil together. Don’t forget to link it to #SuperSoup on my blog

    Reply
  5. Margot @ Coffee & Vanilla says

    19th February 2015 at 9:37 pm

    Yum! Love the flavours Michelle… much better than my Polish beetroot soup that left me hungry 😉

    ★★★★★

    Reply
  6. Michelle Utterlyscrummy says

    20th February 2015 at 9:01 am

    Delicious looking soup and lovely bowls too. Will definitely add this to our list of soups for lunches 🙂

    Reply
  7. Jan Bennett says

    21st February 2015 at 6:30 am

    This looks sooooo good! Fantastic photos as always Michelle.

    Reply
  8. DANIELLE VEDMORE says

    27th March 2015 at 7:50 pm

    This looks soooo good!

    ★★★★★

    Reply
  9. Renil M. George says

    9th October 2017 at 11:11 pm

    Ufff potato soup. Can it be sweet potato?

    ★★★★★

    Reply
    • michelle says

      21st October 2017 at 10:14 pm

      Sure! Why don’t you have a go and report back 😛 🙂

      Reply

Trackbacks

  1. Gabriel Leclair says:
    14th June 2019 at 7:42 pm

    Delicious! Simply said

    ★★★★★

    Reply

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