Cauliflower Milk Soup

Name: Cauliflower Milk Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: European
Ingredients: 350 g Cauliflower; 120 g Potato; 60 g Yellow onion; 220 ml Milk; 400 ml Water; 15 g Unsalted butter; 3 g Fine salt

Potato gives a smooth cauliflower soup body, while milk softens its flavor. It is a gentle lunch with no need for a separate flour-based sauce. Cook the vegetables until they crush easily before blending, then add the milk and warm gently. A vigorous boil at that stage is more likely to make a mess than improve the soup.

A shallow white bowl of creamy cauliflower soup sprinkled with chopped chives. — Representative photograph · Cauliflower soup, representative serving by TMagen · Source · CC BY-SA 4.0. Full frame retained; resized without upscaling and converted to WebP. Representative cauliflower soup with a chive garnish. The photograph does not establish the precise milk and potato formulation. Not a photograph of a PANTRISORA kitchen trial.

European · Preparation time: 10 min · Cook time: 25 min · Total time: 35 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

350 g Cauliflower
120 g Potato
60 g Yellow onion
220 ml Milk
400 ml Water
15 g Unsalted butter
3 g Fine salt

Allergens listed for these ingredients · Milk. Check package labels.

Step-by-Step Instructions

Soften diced onion in butter in a saucepan. Add cauliflower florets and finely diced potato.
Add measured water and salt and simmer covered until all vegetables are soft enough to crush with a spoon.
Blend carefully off the heat, stir in milk and return to a gentle simmer. Stir until evenly hot without letting the milk boil over.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, blender, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Do not replace milk with cream by equal volume expecting the same soup. Cream changes the fat and body; no dilution is calibrated for this potato-thickened recipe.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.