Quick and Easy

Cauliflower and potato soup with crispy potato slices

You'll see exactly why cauliflower soup is a winter favourite when you dig into this recipe. Creamy and oh so comforting, this vegetarian soup is served with crispy potato slices - perfect for dipping
Cauliflower and potato soup
4
15M
15M
30M

This recipe first appeared in Woman’s Day.

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Ingredients

Method

1.In a saucepan, melt half the butter on medium. Sauté onion for 4-5 minutes until tender.
2.Add potatoes, stock and bay leaf. Bring to the boil and cook for 5 minutes.
3.Reduce heat to medium. Add cauliflower and simmer, covered, for 3 minutes until tender.
4.Discard bay leaf. Using a handheld stick blender or food processor, purée soup until smooth. Season to taste.
5.In a large frying pan, melt the remaining butter on medium. Cook extra sliced potato for 1-2 minutes each side until golden and crisp.
6.Drizzle soup with cream and top with chopped almonds and parsley. Serve with crispy potato slices.
  • For a variation, slice a few Brussels sprouts and sauté in butter with the potato. – Serve with a loaf of crusty bread.
Note

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