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 Rice

Recipe by Lisa Turner Published on December 5, 2010 Simple creamy potato soup comfort food elevated to a complete meal with cauliflower and brown rice Print this recipe Ingredients: 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 Instructions: 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

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