Cauliflower-Potato Soup

Cauliflower-Potato Soup



Leek -1 (chopped)

Garlic – 3-4 cloves (chopped)

Cauliflower – 1 small (roughly chopped)

Potato – 1 medium sized (chopped)

White wine – 1/2 cup

Chicken Stock – 2 cups

Milk – As required

Water – 1 cup

Butter – 1 tsp

Olive oil – 1 tsp





Heat butter and oil in a pressure pan. Add leek, stir for about 5-8 mins or till soft. Add garlic and cook till it lightly browns. Add the vegetables and the white wine and cook the wine is almost evaporated. Add the stock and a bit of water and pressure cook for two whistles. After the steam has gone down open the pressure cooker, cool it and blend it to a puree with the leftover liquid from the pressure cooker.

Add the puree, salt and pepper. Add some milk till it reaches the consistency you want . Let it come to a boil. Take off the heat and serve hot. I served it with crisped bread sticks.

Crisped Bread stick is nothing but 2 day old bread cut into strips the size you want and baked for 5 minutes on a greased baking tray at 250C.





3 thoughts on “Cauliflower-Potato Soup

  1. Pingback: Recipe Index | anishathefoodie

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