Cauliflower and Carrot Soup with Potatoes

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Soup
Cuisine	European
Servings (Default: 3)

Ingredients

Cauliflower and Carrot Soup with Potatoes

Instructions

Wash the cauliflower and cut into small florets. Peel the onion, carrot and potatoes and cut into small cubes.
Leave out the vegetable margarine in a large saucepan. Add the onion and sauté until translucent. Add the carrot and potatoes and fry for 3 minutes. Add the cauliflower, the vegetable stock and possibly some turmeric. Simmer gently for about 15-20 minutes.
Skim 2 soup ladles of vegetables and set aside. Puree the rest of the soup with the hand blender. Add the skimmed vegetables back and season with salt and black pepper if necessary.
Noodles are also suitable as a soup.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.