Potato and rosemary soup

Potato and rosemary soup

Serve with warm tiger bread or similar.

Alternative title: How to use up a cauliflower without anyone noticing.


  • 5 medium potatoes, diced
  • 1 cauliflower, chopped into small pieces
  • 1 green pepper, diced
  • 1 white onion, diced
  • 3 cloves garlic, crushed
  • 1 stock cube
  • handful of fresh rosemary leaves
  • bouillon powder
  • Third-to-half of a carton of soya cream
  • 1 tblsp sunflower oil


  1. Chop and begin to boil then simmer the potatoes, then do the same for the cauliflower (overlapping).  They need at least 15 minutes and 10 minutes respectively. Add half the rosemary to the potatoes after, and continue to heat on a very low light while doing the next step.  (Scoop off any starch that comes to the surface of the water while boiling.)
  2. Gently fry the onions and garlic in a large pan for the soup, then add the green pepper.
  3. Add the potatoes and their water to the big pan, with the stock cube and bouillon powder.  Stir well, and raise to a medium heat. Add the cauliflower too and the rest of the rosemary, and bring to the boil then simmer.
  4. Add the soya cream, stir in well, then take off the heat and use a hand blender across the whole soup.
  5. In batches, pour the soup into a food processor and blend more finely.

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