Description

This creamy delicious soup is the perfect weeknight meal. It is hearty and filling, uses only 6 main ingredients, needs only 2 steps, and can be whipped up in a jiffy! If you want to add croutons (true me, you do) see the notes for the crouton recipe!

Ingredients

Scale

1 white onion (, diced)
3 stalks celery (, diced)
2 large Yukon potatoes (, diced)
1 head cauliflower (, cut into florets)
4 cups vegetable stock
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg

Instructions

Combine all ingredients in a large soup pot and bring to a boil. Cover and simmer for 30 minutes.
Let the soup cool for a few minutes and then transfer to a blender. Remove the small insert from your blender lid and cover the now exposed top with a towel to allow some of the steam to escape when blending. Blend until silky smooth. Ladle into bowls and serve.

Notes

For the croutons, cube your favorite bread, I highly recommend sourdough or rye, and toss with olive oil to coat, and then season with salt and pepper. Bake at 400 degrees until golden brown, about 15 minutes.