cauliflower caraway potato soup

Name: CAULIFLOWER CARAWAY POTATO SOUP
Prep time: 20 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 1 quart(s) pouch rawspicebar's gravlax spices; 1/2 pound(s) boiling potatoes; 1/2 tablespoon(s) vegetable oil; 1 quart(s) large onion, chopped; 2 cup(s) milk; 4 cup(s) vegetable stock; 1/4 cup(s) scallions, chopped; 1/4 teaspoon(s) caraway seeds; 2 cup(s) 1-inch cauliflower florets; 1/3 cup(s) thinly sliced scallion greens; - freshly grated parmesan to taste

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Private Recipe by

RawSpiceBar Spices & Spice Kits

@RawSpiceBar1

San Francisco, CA

This recipe created by Rawspicebar

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yield 8 -10

prep time 20 Min

cook time 20 Min

method Bake

Ingredients For cauliflower caraway potato soup

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

How To Make cauliflower caraway potato soup

1
Heat 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.

2
Whizz 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.
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