Fast and easy, 6 ingredient soup. No roasting anything, just dump-simmer-blend-eat.

What’s not to love?. You cut up your vegetables and add-in whatever liquids you like, simmer for about 30 minutes, blend it and dinner is ready!

You can add roasted vegetables like leeks and make cauliflower leek soup or serve it with grilled cheese ‘croutons’ or leftover rotisserie chicken for a hearty meal. I chopped up some roasted green chilies and added cheese for a really delicious souper (haha) easy meal.

Cauliflower Soup slightly adapted from a recipe by Recipe Tin Eats.

• 1 medium cauliflower, florets broken off
• 2 small potatoes (peel if you like) roughly diced
• 1 onion peeled and chopped
• 2 cups milk any kind, non dairy or dairy
• 2 cups broth, any kind or even water will work
• salt and pepper to taste
• endless optional add-ons like roasted leeks or any other vegetables-carrots, leeks, rutabagas, celeriac. Top it with cheese, herbs, roasted chilies or even things like apple slices would be great

Put everything in a pot and bring it to a simmer for about 30 minutes (that round thing at the top of the photo is frozen chicken stock and some milk splashed on it…just reference for what you are looking at)

When the potatoes and cauliflower are soft enough to mash use and immersion blender or just a potato masher and blend the soup. This photo is before I blended it when the vegetables were all done.

Taste the soup and add salt and pepper and if it is too thick add more milk or just water and anything else you want to make it your own creation. I doubt it will be too thin. If it is just simmer it a little longer.