Creamy Potato-Cauliflower Soup, Vegetarian
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1. Melt butter in a large pot over medium heat. Add onion and saut� until tender. Add garlic, cauliflower and potatoes, stirring and saut�ing for 2 minutes. Add broth and cover pan, simmering and stirring occasionally until cauliflower and potatoes are tender, about 25 minutes.
2. Transfer soup to a blender in batches or use an immersion blender to puree until smooth. For completely smooth soup, strain through a fine mesh sieve. Return soup to the pot and bring to a simmer. Stir in milk and season to taste with sea salt and white pepper. To serve, pour soup in bowls and drizzle truffle oil on top. Serve hot.
Serving Size:�2 servings
1 tbsp unsalted butter1⁄2 onion1 clove garlic1⁄2 head cauliflower1 russet potato1 1⁄2 cup vegetable stock1⁄2 cup milk1 tsp white truffle oil1 pinch sea salt1 pinch black pepper
1. Melt butter in a large pot over medium heat. Add onion and saut� until tender. Add garlic, cauliflower and potatoes, stirring and saut�ing for 2 minutes. Add broth and cover pan, simmering and stirring occasionally until cauliflower and potatoes are tender, about 25 minutes.
2. Transfer soup to a blender in batches or use an immersion blender to puree until smooth. For completely smooth soup, strain through a fine mesh sieve. Return soup to the pot and bring to a simmer. Stir in milk and season to taste with sea salt and white pepper. To serve, pour soup in bowls and drizzle truffle oil on top. Serve hot.
Serving Size:�2 servings
Nutritional Info Amount Per Serving
- Calories: 280.8
- Total Fat: 14.8 g
- Cholesterol: 20.5 mg
- Sodium: 354.8 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 6.9 g
- Protein: 7.7 g
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