Sunday, June 25, 2017

FOOD FOR THE SOUL: Cream of Potato Cauliflower Soup

January 9, 2014 by Las Vegas Black Image Magazine  
Filed under Food

Cream of Potato Cauliflower Soup

Cream of Potato Cauliflower Soup

Recipe by
CHEF STACEY DOUGAN

Ingredients: (Serves 4-6)

  • 2 cloves garlic, minced
  • ½ cup onion, diced
  • 2 large potatoes, diced
  • 2 cups cauliflower, chopped
  • 4 cups vegetable broth or water
  • Salt and red pepper to taste
  • Vegetable oil

Preparation:

In a large soup or stock pot, sautee the onion and garlic in the vegetable oil for 3 to 5 minutes, or until onions are soft.

Add the potato and cauliflower and cook for a few more minutes, stirring frequently.

Add the vegetable broth/water, salt and pepper and bring to a simmer. Cover and allow to cook for 25 – 30 minutes or until potato and cauliflower is soft.

Transfer soup to a blender and puree.  You may have to do this in batches.  Adjust salt and pepper seasoning to your taste and re-heat if needed.

Chef STACEY DOUGAN

www.chefstaceydougan.com • (702) 609-3488 • Email: chefstaceydougan@gmail.com
Twitter: ChefStaceyD • Facebook: Chef Stacey Dougan

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