Potato and Cauliflower Soup


  1. 2 large potatoes cut into small pieces
  2. 1 bouquette Cauliflower cut into small florettes
  3. Half onion sliced thinly
  4. 2 leek cut 2 cm length
  5. Chicken stock to boil for vegetarian replace with water
  6. 2 tbsp butter


  1. Melt butter in a heavy bottom pot saute onion and leek until soft
  2. Add potatoes and cauliflower cook for a while add chicken stock cook until potatoes and cauliflower are soft
  3. When the potatoes and cauliflowers are cold enough process with food processor until smooth add water/stock until it reach desired thickness
  4. Put the blended soup back to pan strain if needed Reheat the soup adjust the flavour by adding salt and pepper
  5. Serve with bacon bites and croutons

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