Potato Cauliflower Soup with Brown Rice

Potato Cauliflower Soup with Brown Rice

So simple but so comforting, this steaming bowl of thick and creamy potato soup is just perfect for a chilly winter day — so much so that when it's simmering on the stove it's really all I want for supper. But potatoes, onions and milk don't quite cut it as a meal proper, so I often treat potato soup as a base for adding other complementary nutrients and flavors without compromising the simplicity and comfort that makes its appeal, as with this soup, in which cauliflower and brown rice lend a hint of elegance and a lovely bit of sweetness and nuttiness to the wonderful flavor of the potatoes, as well as a healthy portion of extra vitamins, minerals and dietary fiber.

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 RicePotato Cauliflower Soup with Brown Rice
Recipe by
Published on December 5, 2010

Simple creamy potato soup comfort food elevated to a complete meal with cauliflower and brown rice

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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1/2 teaspoon dried thyme
  • 1 small head cauliflower (1 1b or 450 g), cut into florets
  • 2 large potatoes (1 1/2 lbs or 675 g), diced
  • 1 cup cooked brown rice (1/2 cup dried)
  • 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.

Makes 4 to 6 servings

Potato Cauliflower Soup with Brown Rice

Other potato dishes from Lisa's Kitchen you are sure to enjoy:
Scalloped Potatoes with Coconut Milk
Crunchy Potatoes, Bengali-Style
Potato, Onion and Stilton Frittata


nancy@skinnykitchen.com said...

Sounds so good and really healthy too. Can't wait to try this soup!

Sowmya said...

A refreshing recipe to take on the winter!

Priya Suresh said...

Very comforting and filling soup..

Unknown said...

Wow, that looks so rich and creamy !!!

Johanna GGG said...

I'd love to tell you it is too hot here for such lovely comfort food but the amount of rain lately means this is just what I feel like

Sweet Artichoke said...

Cauliflower is so good in soups! Your recipe sounds tasty and filling! Can't resist a cheddar topping:-)