Creamy Cauliflower and Potato Soup with Shrimp Recipe – American Special
- Prep Time15 min
- Cook Time24 min
- Total Time39 min
Creamy Cauliflower and Potato Soup with Shrimp Ingredients
- 4 medium potatoes, chopped
- 1/2 head of cauliflower, chopped
- 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 medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 3 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
- Salt and pepper to taste
How to Make Creamy Cauliflower and Potato Soup with Shrimp:
Heat 1/2 cup of olive oil in a medium soup pot over medium heat. Add diced onions and sauté for about a minute.
Add chopped cauliflower and potatoes to the pot with the onions. Cook until the onions become translucent.
Pour in 4 cups of water, then add 2 teaspoons of salt, 1/2 teaspoon of pepper, and 1/4 teaspoon of cayenne pepper. Bring everything to a boil.
Once the water is boiling, add 1 cup of heavy whipping cream. Cover the pot and let it cook until the potatoes are tender, about 15 minutes. While the soup cooks, prepare the shrimp.
Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil, butter, peeled shrimp, minced garlic, salt, pepper, and parsley. Sauté until the shrimp are cooked through, about 3-4 minutes.
Remove the soup pot from heat. Use an immersion hand blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth. Using an immersion blender is preferred as it allows you to puree the soup directly in the pot.
