Potato Cauliflower Soup with Truffle Oil
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Soup is a wonderful way to stay cozy in the winter and can be made from almost any kind of vegetable in your fridge. The recipe for this deliciously creamy potato-cauliflower soup came to life because all we had in our fridge was a bag of boring potatoes, a sad leftover cauliflower, and a few leeks. With a little truffle oil drizzle and a spiced nut mix on top, it became an instant luxury.
Ingredients
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500 grams potatoes
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½ large cauliflower
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2 leeks, white only
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2 onions
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4 stalks thyme
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2 bay leaves
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4 cups milk
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A pinch grated nutmeg (optional)
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Organic extra virgin olive oil
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Truffle olive oil
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1 scoop cream or butter (optional)
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Sour cream, skyr or Greek yogurt
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Truffle olive oil
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Dukkah
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Finely chopped chives
Toppings (optional)
Directions
Peel the potatoes and cut them into cubes.
Divide the cauliflower into smaller pieces.
Clean the leeks thoroughly and cut them into thin rings.
Peel the onions and cut them into coarse cubes.
Sauté all the vegetables in extra virgin olive oil, preferably in a large thick-bottomed pan, until the onions are translucent.
Add thyme, bay leaves and milk. Let the soup simmer until everything is completely tender, approx. 20 minutes. Stir regularly in the pan so that the soup does not boil. Turn off the pan and let the soup cool.
Remove the bay leaves and thyme stalks from the soup and blend it with an immersion blender or in your regular blender until smooth.
Heat to your ideal temperature and finish with a bit of cream or a dollop of butter. Season with salt, pepper, and even a little grated nutmeg, which pairs with the herbs incredibly well.
Recipe Note
Tips:
- Vegetable or chicken broth can replace the milk to make this recipe vegan or dairy-free. You can also do half milk, half broth.
- If you season with nutmeg, do not boil the soup afterwards. Nutmeg can become bitter if heated too much.
- This soup tastes lovely the next day or can be frozen for longer preservation.
