Ingredients
- 1 head of cauliflower, chopped into florets
- 3 leeks, cleaned and sliced
- 2 potatoes (Yukon Gold or Russet), diced
- 4 cups vegetable or low-sodium chicken broth
- 2 cloves garlic, minced
- 1 cup heavy cream or coconut milk
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Clean the leeks, chop the cauliflower into florets, and dice the potatoes. Mince the garlic.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat, add the leeks, and cook until softened, about 5-7 minutes.
- Add the vegetables: Toss in the cauliflower and potatoes, stirring for another 5 minutes.
- Pour in the broth: Add enough broth to cover the vegetables and bring to a gentle boil. Then, reduce heat to simmer for about 20 minutes.
- Blend it up: Use an immersion blender to puree the soup until smooth. For chunkier texture, blend only half and mix back in.
- Finish with cream: Stir in heavy cream or coconut milk and adjust seasoning before serving.
- Serve warm: Ladle into bowls and garnish with fresh herbs or a drizzle of olive oil.
Notes
Feel free to substitute ingredients based on seasonal availability. This soup can be easily customized with additional vegetables or spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian