Cauliflower and Potato Soup

Updated at: Thu, 17 Aug 2023 11:30:07 GMT

Step 1

Roughly chop your onion and garlic. Heat up the olive oil in a large pot over medium heat, add in your onion and sauté for 5 minutes, then add the garlic and cook for a further 2 minutes.

Step 2

Cut about 1 cup measure of cauliflower florets, Set aside. Cut the remaining and add it the pot with the potato, vegetable stock and thyme stems, season with salt and freshly ground black pepper.

Step 3

Bring the mixture to a boil, then reduce the heat, and simmer 15 to 20 minutes, or until the vegetables are tender. (Make sure that the cauliflower and potato are very well cooked before attempting to blend them).

Step 4

While the soup is cooking, melt 3 tablespoons of butter in a small skillet over medium heat. Add the reserved 1 cup of florets and cook until they are golden brown from all sides until done and the butter are starting to brown, then remove to a bowl and generously season with salt and pepper. Reserve the browned butter as you will use it to garnish individual bowls of soup.

Step 5

Using hand mixer or similar, discard the thyme stems, blend until the soup is a smooth consistency.

Step 6

Stir in black pepper, continue to heat on low for 2 minutes to meld flavors. Taste, and season with more salt and pepper, as desired.

Step 7

To serve in a separate soup bowls, add few fried florets on the center, sprinkle some chopped spring onion and drizzle with reserved browned butter to the top of each of the bowls.

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