Creamy Cauliflower With Potato and Cheese

Hello everyone,

This is a classic dish from the eastern Levant during the winter months when cauliflower is an abundant and cheap vegetable. This cauliflower potato soup is a simple dish that can be done in under 15 minutes.

If you’ve been to a Lebanese restaurant before, chances are you’ve seen this cauliflower recipe on their menu. We’ve seen it a lot and we always wanted to try it, but for some reason, we never got around to doing so. But when we finally decided to make this, the recipes were slightly different, but mostly they were pretty much the same. This is our version of the cream of cauliflower soup recipe.

It was absolutely delicious, and it couldn’t have been easier. It has a very creamy consistency without the use of any cream. We love this dish by itself, but it can also be served with pita bread or as a side dish for lunch or dinner.

We hope you enjoy it as much as we do. Please share it with your friends and family if you like it. Thank you!

Creamy Cauliflower With Potato and Cheese

5 from 2 votes

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Cook Time 12 minutes mins

Total Time 12 minutes mins

Course Soup

Cuisine Lebanese

Servings 4

Calories 234 kcal

Ingredients

  

1x2x3x

• 1 tbsp. Olive Oil
• 1 Yellow Onion Medium, Peeled And Diced
• 3 Cloves Garlic Minced
• 1/2 tsp Dried Thyme
• 1 lb. Cauliflower Diced
• 1 lb. Potatoes Diced
• 1/2 Cup Red Bell Peppers Diced
• 3 Cups Vegetable Broth
• 1 Cup Natural Yogurt
• 1/4 tsp Ground Black Pepper
• 1/2 tsp Salt
• 2 tbsp. Cheddar Cheese Shredded
• 1 tbsp. Parmesan Cheese Shredded
• 1 tbsp. Fresh Flat Leaf Parsley Diced

Instructions

 

• Lets prepare the following ingredients: Olive oil, diced yellow onion, minced garlic, dried thyme, diced cauliflower, diced potatoes, diced red bell peppers, vegetable broth, natural yogurt, ground black pepper, salt, shredded cheddar cheese, shredded parmesan cheese, diced parsley.
  
• In a pot add following ingredients olive oil, diced yellow onion, minced garlic, dried thyme sauté on medium heat for 2 minutes.
  
• In the same pot add following ingredients diced cauliflower, diced potatoes, diced red bell peppers, vegetable broth, natural yogurt, ground black pepper, salt and cook for 10 minutes with the cover on over medium heat.
  
• Using a hand blender, puree the soup until it is smooth.
  
• In a final step, combine the shredded cheddar cheese, shredded parmesan cheese, and diced parsley until well combined.
  
• Serve immediately with toasted sourdough bread and an egg
  

Nutrition

Calories: 234kcalCarbohydrates: 36gProtein: 11gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 1232mgPotassium: 1035mgFiber: 6gSugar: 9gVitamin A: 1456IUVitamin C: 109mgCalcium: 232mgIron: 2mg

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