Cauliflower Leek Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 head cauliflower chopped
- 2 medium leeks white and light green parts only, sliced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped (optional for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced leeks to the pot and sauté for 5 minutes or until softened.
- Add chopped cauliflower to the pot and stir to combine with the leeks.
- Pour in vegetable broth and water, bringing the mixture to a boil.
- Reduce heat and let the soup simmer for 20 minutes until cauliflower is tender.
- Remove the pot from heat and let it cool for 5 minutes.
- Using a blender or immersion blender, puree the soup until smooth.
- Stir in heavy cream and season with salt and pepper to taste.
- Reheat the soup gently if necessary and serve immediately.
- Garnish with chopped parsley before serving, if desired.
Notes
For the best results, ensure that the leeks are thoroughly cleaned to remove any grit or sand that might be trapped between layers. Adjust the seasoning according to preference after blending, as the flavor profile can change once the soup is pureed. If a lighter soup is preferred, substitute the heavy cream with milk or a dairy-free alternative such as coconut milk.
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