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Creamy Cauliflower Soup

Creamy Cauliflower Soup

This cauliflower soup is made extra creamy and thick with the addition of potatoes. You can make it even richer by stirring in some cream or Crème fraîche, but I don't think it's needed.

Ready in: 25 minutes

Serves: 4

Complexity: very-easy

kcal: 190

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Ingredients

3 garlic cloves, roughly chopped
1 kg cauliflower, florets broken off & stalk roughly chopped
250 g (1 large, 2 small) potatoes, peeled & roughly diced
¼ tsp SIDS CRAZY SALT
1 large onion, peeled & roughly chopped
2 cups milk
2 cups chicken stock
SIDS SALT & PEPPER to taste
Thyme, to garnish
Cream

Directions

Place SIDS CRAZY SALT and all the soup ingredients (except SIDS SALT & PEPPER) in a large pot over high heat and bring to boil, then turn down to medium and let it simmer for 10-15 minutes, until the cauliflower is very soft.
Blend until smooth, then add SIDS SALT & PEPPER to taste.
If the soup is too thick for your taste, add more milk, water or stock (and more salt if needed). If you want it even thicker, let it simmer on the stove for a while longer to reduce down and thicken (be careful not to reduce it so much that it is too salty).
Serve, garnished with fresh thyme leaves and drizzled with cream and/or olive oil, if desired.