This creamy and nourishing soup is the perfect way to begin your Shabbat meal!
Potato Cauliflower Soup
Recipe By Sara and Yossi Goldstein
- Cooking and Prep: 1.5 h
- Serves: 6
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No Allergens
Ingredients (9)
Potato Cauliflower Soup
Start Cooking
Prepare the Garlic
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Preheat oven to 350 degrees Fahrenheit.
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Place garlic in a small, oven-safe baking dish. Cover with oil and bake 20 to 25 minutes, until golden.
Prepare the Soup
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While the garlic bakes, heat one tablespoon oil in a pot over medium-low heat.
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Add leeks and onions and sweat for 10 to 15 minutes (not less – this is where you build flavor).
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Add cauliflower and potatoes. Cover with chicken broth and bring to a boil, then reduce to a simmer.
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Remove garlic from the oven and add to the pot, along with the oil. Simmer for one hour.
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With an immersion blender or in a food processor, blend soup until smooth and creamy. Season with salt and pepper to taste.
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