Ingredients
- 1 head of fresh cauliflower, cut into florets
- 2 medium Yukon gold potatoes, peeled and diced
- 2 medium leeks, cleaned and sliced
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut milk for dairy-free)
- 3 cloves garlic, minced
- Fresh thyme or dill, for seasoning
- Olive oil, for sautéing
- Salt and pepper, to taste
Instructions
- Prepare the veggies: Clean the leeks thoroughly and slice them. Cut the cauliflower into bite-sized florets and dice the potatoes.
- Sauté the base: In a large stockpot, heat some olive oil over medium heat. Add the leeks and sauté for about 5 minutes until tender. Stir in the garlic and cook until fragrant.
- Combine the vegetables: Add the cauliflower and potatoes, mixing well with the leeks. Pour in the vegetable broth until the veggies are covered. Bring to a simmer, cover, and cook for about 20-25 minutes, until fork-tender.
- Blend until smooth: Remove the pot from heat and let cool slightly. Using an immersion blender, puree the soup until smooth.
- Add cream and season: Stir in the cream (or coconut milk) and fresh herbs. Taste and adjust seasoning with salt, pepper, or lemon juice.
- Serve: Ladle the soup into bowls and garnish as desired.
Notes
This soup can be served with crusty bread or a fresh salad. For an added flavor dimension, consider roasting the cauliflower before adding it to the pot.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian