A little thyme and a garnish of grated aged cheddar cheese round out a wholesome and revitalized soup that's still just as simple, warming and comforting as the old standard we've all come to love.
Potato Cauliflower Soup with Brown RiceOther potato dishes from Lisa's Kitchen you are sure to enjoy:
1 cup cooked brown rice (1/2 cup dried)
1 tablespoon olive oil
1 onion, chopped
1/2 teaspoon dried thyme
1 small head cauliflower (1 1b.) cut into florets
2 large potatoes (1 lb.) diced
3 cups vegetable stock
1/2 cup whole milk
1/2 teaspoon sea salt, or to taste
fresh ground black pepper
aged cheddar cheese, grated for garnish
Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a moment or two, then swirl to coat the pan. Add the onion and cook until translucent, about 5 minutes.
Toss in the thyme and stir once. Add the cauliflower, potatoes and rice and cover with the vegetable stock. Bring to a boil, then reduce heat to medium-low, cover and simmer for 15 minutes or until the vegetables are tender. Pour in the milk and heat the soup throughout.
Remove from heat and season with salt and plenty of fresh ground black pepper. Ladle into bowls and top with grated cheddar cheese.
Serves 4 to 6.
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