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CAULIFLOWER CARAWAY POTATO SOUP

Raw Spices

By
@RawSpiceBarLA

This recipe created by Rawspicebar


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Rating:
☆☆☆☆☆ 0 votes
Serves:
8-10
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 qt
pouch rawspicebar's gravlax spices
1/2 lb
boiling potatoes
1/2 Tbsp
vegetable oil
1 qt
large onion, chopped
2 c
milk
4 c
vegetable stock
1/4 c
scallions, chopped
1/4 tsp
caraway seeds
2 c
1-inch cauliflower florets
1/3 c
thinly sliced scallion greens
freshly grated parmesan to taste

Step-By-Step

1Heat oil in a large saucepan over medium high heat. Add chopped onion and cook until softened, about 5 minutes, stirring often. Add the cauliflower, potato and RawSpiceBar's Gravlax Spices and stir, about 10 minutes. Add stock, milk and salt to taste. Bring to a boil, then reduce heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing. Serve the soup sprinkled with the Parmesan.

2Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the Parmesan and stir through before eating.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American