We may not want to admit it, but the summer is coming to an end, and we are welcoming the beautiful Autumn, and all the great and delicious fruits and veggies that come with it. The weather is starting to get colder, and our bodies are craving for rich and nutritious food. That is the reason why I decided to share this recipe for quick and easy Creamy Potato and Cauliflower soup, that is going to please even the hungriest and busiest person that we all are.
A small cheat that can help you a lot
In this potato and cauliflower soup recipe, I decided to share a little cheat with you, because I think that we all need small cheats when we are busy and in a hurry to put some proper food on the table. So I used frozen cauliflower, and the reason for that is, when we put frozen veggies in the boiling water, as soon as it comes back to boil again, the veggies are cooked. THAT SIMPLE! Another reason why I love frozen veggies is that it got frozen not long after it was picked, so it maintained almost all of its nutrition. They are affordable and available all year round, and you can use as much as you need for the recipe and leave the rest in the freezer for another time. That makes it less wasteful. Isn’t that great? I think it is wonderful!
What cooking cheats are you using? Does that make you feel guilty or proud? I would like to hear about that in the comments below.
You are more than welcome to use fresh cauliflower, you will just need to adjust the prep and cooking time.
Anchy
Yields 4-6 servings
Rich and nutritious soup that is perfect for cold Autumn days
5 minPrep Time
35 minCook Time
40 minTotal Time
Ingredients
- 2 medium onions
- 2 small carrots
- 400 g frozen cauliflower*
- 400 g potatoes (2 medium)
- 1,2 L (40 oz) chicken or vegetable stock**
- 2 Tbsp olive oil
- salt and pepper
Directions
- Heat olive oil in a deep pot, to medium-high heat.
- Roughly chop onions and fry them until soft and translucent.
- Chop carrots and add to pot. Fry for 1-2 minutes.
- Add frozen cauliflower and stock, and let it come to boil. You are more than welcome to use fresh cauliflower, you will just need to adjust the prep and cooking time.
- In the meantime peel and dice potatoes, and add them when the stock starts to boil. Let it simmer until potatoes are very soft, 10-15 minutes.
- Season with salt and pepper.
- Move from heat, and let it sit for 5-10 minutes, and then blend using immersion blender, or any other blender or food processor.***
- Garnish with fresh dill and croutons. Enjoy!
Notes
*Using the frozen veggies - as soon as the stock comes to boil they are cooked.
**You can use water, or any other stock if you want to experiment with flavors.
***If using other blender or food processor, let soup cools down a bit more.
Here are some recipes that you may find helpful:
- Homemade Croutons recipe – They make every soup or salad more delicious and give it a bit texture. Don’t miss on a chance to make your dishes a bit crunchy. Click here to see the recipe.
- Homemade Slow Cooker Chicken Stock – To make all of your soups more flavorful! Slow Cooker Chicken Stock
Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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