As the days grow cooler, there’s nothing quite like a bowl of comforting soup to warm you up. This Creamy Cauliflower and Potato Soup with Spicy Shrimp hits the spot with its rich flavors and a hint of heat. The creamy blend of cauliflower and potatoes pairs beautifully with the kick from the shrimp, making every spoonful a delightful taste experience. Perfect for cozy evenings at home, this dish is sure to become a favorite in your fall and winter meal rotation.
Steps
- Heat 1/2 cup olive oil in a medium soup pot over medium heat. Add diced onions and cook for about a minute until they start to soften.
- Stir in the chopped cauliflower and potatoes, cooking until the onions turn translucent.
- Pour in 4 cups of water and season with 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper. Bring the mixture to a boil.
- Once boiling, add 1 cup of heavy whipping cream. Cover the pot and let it simmer for approximately 15 minutes until the potatoes are tender.
- After cooking, remove the pot from heat and blend the soup to a smooth consistency using an immersion blender or any available blender.
- For the shrimp topping, preheat a skillet over medium-high heat. Add 1 tablespoon of olive oil, butter, peeled shrimp, and minced garlic.
- Season the shrimp with salt, pepper, and parsley, then sauté for about 3-4 minutes until they are fully cooked through.
- Serve by pouring the creamy soup into bowls and topping each with 5-6 cooked shrimp. Enjoy with a side of crusty bread or a fresh salad.
Ingredients
- 4 red potatoes, peeled and chopped
- 1/2 head of cauliflower, chopped into florets and stems
- 1 small onion, diced
- 1/2 cup olive oil
- 4 cups warm water
- 1 cup heavy whipping cream
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 pound raw shrimp, medium or large size, peeled and deveined
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 3 garlic cloves
- 3 tablespoons chopped fresh parsley, or 1 tablespoon dried parsley
- Salt and pepper to taste
FAQ
- Can I use a different type of potato for this soup?
- Yes, while the recipe suggests using red potatoes or Yukon gold, you can use other types of potatoes. Just be sure to peel and chop them to maintain the soup’s creamy texture.
- Is it possible to make this soup vegetarian?
- Absolutely! You can skip the shrimp topping and use vegetable broth instead of water to enhance the flavor while keeping it vegetarian.
- How can I store leftover Cauliflower Potato Soup?
- Let the soup cool to room temperature before storing it. It can be kept in the refrigerator for 3-4 days or frozen in suitable containers for up to 3-4 months. When ready to eat, thaw it overnight in the fridge and reheat gently on low heat, stirring often.
- What can I serve with this soup to make it a complete meal?
- This soup pairs wonderfully with crusty bread like sourdough, garlic bread, or dinner rolls. A side salad, such as Caesar salad, can also complement the meal well.
- Can I prepare the shrimp topping in advance?
- While the shrimp topping is best when freshly cooked, you can prepare the shrimp and store it separately in the fridge for a day or two. Reheat it gently before serving to maintain its flavor and texture.
Tips
- Opt for Yukon Gold Potatoes: While waxy red potatoes are a great choice, Yukon Gold potatoes can also provide a buttery texture and rich flavor that complements the creamy soup.
- Use an Immersion Blender: For a smooth consistency without the hassle of transferring hot soup to a traditional blender, consider using an immersion blender directly in the pot. This approach is convenient and helps maintain the soup’s temperature.
- Balance Butter and Oil in Shrimp Topping: When cooking the shrimp, combining butter with olive oil prevents the butter from burning, ensuring a smooth and flavorful topping for your soup.
- Cool Soup Before Storing: Allow the soup to reach room temperature before refrigerating or freezing. This step helps maintain the quality and flavor of the soup when reheated.
Equipment
- Immersion Blender – For pureeing the soup directly in the pot.
- 6 Qt Soup Pot or Dutch Oven – For cooking the soup.
- Skillet – For cooking the shrimp topping.
