Blue Potato and Cauliflower Soup

Blue Potato and Cauliflower Soup

Blue Potato and Cauliflower Soup is a vibrant and flavorful dish that combines the earthy sweetness of blue potatoes with the creamy texture of cauliflower. This soup is not only delicious but also visually stunning, thanks to the beautiful blue hue of the potatoes. The addition of aromatic herbs and spices enhances the natural flavours of the vegetables, while a touch of cream or coconut milk adds richness and depth to the soup. Whether served as a comforting appetizer or a satisfying main course, this Blue Potato and Cauliflower Soup is sure to warm you up on chilly days and impress your guests with its unique colour and taste.

Blue Potato and Cauliflower Soup

Recipe by Subhajit Khara
Prep time


Cooking time




  • 1 tablespoon olive oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 3 cups blue potatoes, peeled and diced

  • 1 small head of cauliflower, chopped into florets

  • 4 cups vegetable broth or chicken broth

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • Salt and black pepper to taste

  • 1/2 cup heavy cream or coconut milk (for a dairy-free option)

  • Fresh chives or parsley, chopped, for garnish


  • Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic to the pot and sauté until softened and fragrant, about 2-3 minutes.
  • Add Potatoes and Cauliflower: Add the diced blue potatoes and chopped cauliflower florets to the pot. Stir to combine with the onions and garlic.
  • Cook Vegetables: Pour in the vegetable broth or chicken broth until the vegetables are just covered. Add the dried thyme and rosemary, and season with salt and black pepper to taste. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes and cauliflower are tender.
  • Blend Soup: Once the vegetables are cooked through, use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
  • Add Cream: Stir in the heavy cream or coconut milk, adjusting the amount to reach your desired consistency and creaminess. Taste the soup and adjust the seasoning if needed.
  • Serve: Ladle the Blue Potato and Cauliflower Soup into bowls. Garnish with chopped fresh chives or parsley. Serve hot with crusty bread or a side salad for a complete and satisfying meal. Enjoy the unique flavours and vibrant colours of this delicious soup!