Description
A velvety smooth and comforting soup made from tender cauliflower and leeks, enriched with cream for a luscious texture and seasoned simply for a deliciously mild flavor.
Ingredients
Vegetables
- 2 leeks, white & light green parts only, sliced
- 1 head cauliflower, chopped
Dairy & Fats
- 2 tbsp butter
- 1/2 cup heavy cream
Liquids & Seasoning
- 4 cups vegetable broth
- 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 they become soft and fragrant, about 5 to 7 minutes.
- Simmer with cauliflower and broth: Add the chopped cauliflower to the pot and pour in the vegetable broth. Bring to a gentle boil, then reduce the heat and simmer uncovered for about 20 minutes, or until the cauliflower is very tender.
- Blend the soup: Using an immersion blender directly in the pot or carefully transferring to a blender, puree the soup until smooth and creamy.
- Finish with cream and seasoning: Stir in the heavy cream and season the soup with salt and black pepper to taste. Warm through for a few minutes, then serve hot.
Notes
- For a vegan version, substitute butter with olive oil and use coconut cream instead of heavy cream.
- To make the soup gluten free, ensure the vegetable broth is certified gluten free.
- Garnish with fresh herbs like chives or parsley for added freshness and color.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- If a thinner consistency is desired, add extra vegetable broth when blending.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
