Creamy potato cauliflower soup

I guess you could call this winter. It’s been raining on and off for days. Drops pitter-patter on my windows. The streets are perpetually wet. The sky is gray. My patio planters are soaked through. The once-dusty ground is full of fresh green growth.

Well, we take what we can get, because this is the best excuse we’ll be getting to enjoy heavier foods, such as hot, thick soups. Even if on these chilly days (and nights) that send us running for our blankets, it hasn’t been colder than 10 degrees Celsius.

This is one such super-simple soup. Potatoes and cauliflower lend themselves to creamy soups without heavy dairy products (since it’s cold, but not that cold). As a bonus, cauliflower has been particularly cheap and prevalent in the markets.

For about 4 servings:

oil for frying
1 onion
3-4 big garlic cloves
3-4 small potatoes or 1-2 large ones (about 500 grams)
1 zucchini (about 300 grams)
1/4 cauliflower, including stems and some leaves (if they’re clean and soft) (about 300 grams)
salt to taste
pinch ground nutmeg
leaves from 6-8 large sprigs fresh thyme

Chop the onions and fry in some olive oil. Crush the garlic, add to the pot, and fry until browned. Chop the other vegetables and add as well, along with the thyme, salt and nutmeg. Cover with water and bring to a boil.

Cover and cook until the vegetables are soft. Blend partially or fully with an immersion blender until you get the desired creaminess (or lumpiness).

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