Description
A velvety smooth and creamy cauliflower and leek soup, featuring tender cauliflower florets and mild leeks simmered in vegetable broth, then blended to perfection with a touch of heavy cream for richness. This comforting soup is perfect for a light meal or starter.
Ingredients
Vegetables
- 2 leeks, white and light green parts only, sliced
- 1 head cauliflower, chopped
Liquids & Fats
- 2 tbsp butter
- 4 cups vegetable broth
- 1/2 cup heavy cream
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté the leeks: In a large pot, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until the leeks are soft and translucent, about 5-7 minutes.
- Add cauliflower and broth: Add the chopped cauliflower to the pot along with the vegetable broth. Bring the mixture to a simmer and cook uncovered for about 20 minutes, or until the cauliflower is tender.
- Blend the soup: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until the soup is very smooth and creamy.
- Finish and season: Stir in the heavy cream and season the soup with salt and black pepper to taste. Warm through for another minute or two, then serve hot.
Notes
- For a dairy-free version, substitute butter with olive oil and heavy cream with coconut cream or cashew cream.
- To add depth of flavor, consider adding a clove of garlic when sautéing the leeks.
- If the soup is too thick, thin it with extra vegetable broth or water to desired consistency.
- Garnish with fresh herbs such as chives or parsley for added freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
