Autumn cauliflower potato soup

To cook the cauliflower potato soup start by peeling and dicing the potatoes. It is important that all potatoes are about the same size so that they cook evenly. Next, coarsely chop the cauliflower. Finely chop the onion and garlic.

Heat the butter in a large pot and sauté the onion and garlic for about 2-3 minutes until translucent and fragrant. Then add the potato cubes and fry them for about 5 minutes.

Now add the cauliflower to the pot. Pour in the vegetable broth and bring the soup to a boil. Let the vegetables simmer on medium heat for about 20-25 minutes, until the potatoes and cauliflower are soft.

Next, puree the soup directly in the pot. I recommend using a hand blender to get a really creamy texture.

Now add the cream and let the cauliflower potato soup simmer on low heat for another 5 minutes. Taste the soup and season with salt and pepper as needed.

Finally, serve the cauliflower potato soup in bowls. Garnish the light vegetarian soup with chopped parsley and enjoy!