Creamy Cauliflower and Potato Soup Recipe | Easy and Delicious

Easy, delicious and healthy soup made with ingredients that are affordable and accessible. If you love vegetable soup, this recipe is for you!
Recipe: Creamy Cauliflower and Potato Soup
Ingredients:
1.5L (50.7 fl oz) of vegetable broth
570g (20.1 oz) of cauliflower florets
2 medium potatoes, 364g (12.8 oz), diced
1 medium brown onion, chopped
3 cloves of garlic, minced
200 ml (3⁄4 cup) of cream
1 tablespoon of parsley
A pinch of nutmeg
Salt and pepper
Instructions:
1. On medium-high heat, heat some light olive oil. Sauté the onion for 2 minutes, until golden brown. Add garlic and stir for 30 seconds.
2. On medium-high heat, in a large pot, heat the vegetable broth and bring to a simmer. Add the diced potatoes and cook for 10 to 12 minutes. Add the cauliflower florets, the onion and garlic and a pinch of nutmeg. Stir and cook for 10 minutes. Add 1 tablespoon of parsley, stir quickly and simmer for 2 more minutes.
3. Blend the mixture with an immersion blender until smooth. Add the cream and stir until combined. Season with salt and pepper to taste. Stir and simmer for 2 minutes. Turn off heat.
4. Sprinkle the soup with parsley and serve with garlic bread. Enjoy!
Notes/Tips:
- The soup can last in the fridge in an airtight container for 3 to 4 days.
- The soup can be frozen for up to 3 months.