Creamy Vegetable Soup
Warm up with a bowl of this rich, creamy cauliflower and potato soup, loaded with hidden veggies and blended to silky perfection, it’s the perfect way to use up leftover veges, filling your kitchen with warming aromas and delivering pure comfort in every spoonful. 🥔🥣✨
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 5 cups cauliflower, small head
- 3 potatoes, peeled and quartered
- ½ tsp Mrs Rogers Garlic Powder or (2 fresh garlic cloves, quartered
- 1 tsp Mrs Rogers Italian Herbs
- Mrs Rogers Salt, to taste
- Mrs Rogers Ground Black Pepper, to taste
- 1L Mrs Rogers Liquid Chicken or Vegetable Stock
- 2 cups water
- Chopped chives (optional)
Directions
- Heat the oil in a large pot over medium-high heat, add the olive oil and the onions, carrots, celery and garlic, sauté for a few minutes.
- Season with salt and pepper and stir, then add the Italian herbs, cauliflower and potatoes and cover with stock and water (just enough to cover the veggies). Let it come to a boil.
- Reduce heat to medium-low, partially cover, and simmer for 25–30 minutes or until the vegetables are soft.
- Use a stick blender (or transfer in batches to a regular blender) and puree until smooth. Taste and adjust with salt and pepper to taste.
- Serve topped with fresh chives.