Cauliflower and Potato Soup

This is a delicious soup to make on a cold Winter's night
2-3 people


  • 750g Blue Star potatoes
  • 250g Cauliflower
  • 115g Onion (chopped medium)
  • 3 Cloves garlic (minced)
  • 1tsp Cumin seeds
  • 2tbs Olive oil
  • 580ml Chicken stock, veg stock, or water
  • 1 Purple radish for garnish
  • 1tsp Sesame seeds for garnish
  • 1 handful Microgreens for garnish


  • Peel potatoes and cut them into pieces and set aside. Cut the cauliflower into similar sizes
  • Heat oil in a pan and then add the onion and garlic. Cook them until they start to look translucent and are soft.
  • Add your cumin and saute for 30 secs.
  • Now it is time to add your stock along with you bite-size diced potatoes.
  • Allow the potatoes to cook for 10 mins in the stock, add your cauliflower floret, and let them cook until they are soft.
  • Once your cauliflower and potatoes are soft, allow for the mixture to cool for roughly 20 mins. Blend it all together until smooth.
Heat up again when ready to serve.


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