Cauliflower and Leek Cream Soup
How do you prepare cauliflower and leek cream soup?
Sauté chopped leeks in oil until softened; add chopped potatoes and cauliflower and cook briefly. Pour in vegetable broth and boil for 30 minutes until the vegetables are tender. Blend everything with a hand blender until smooth, adjust the seasoning and serve hot, garnished with sautéed leek.
Our delicious and delicate cauliflower cream soup, perfect for a cold night. Ideal for anyone following a vegetarian or vegan diet.
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Servings: Serves 4
Ingredients
- 800 g cleaned cauliflower, without stems or leaves
- 160 g cleaned leeks
- 320 g cleaned and peeled potatoes
- 1 liter vegetable broth
- Extra virgin olive oil
Instructions
Wash and slice the leek into thin rounds.
In a high-sided pot, heat two or three tablespoons of extra virgin olive oil, add the leek, add a couple of tablespoons of water and cook over gentle heat until the leek is soft.
Wash and cut the cauliflower into small pieces.
Peel the potatoes, wash them and cut them into small cubes. There is no need to wash them again, because the released starch will help us.
Add the potatoes and cauliflower to the pot where the leek is already soft.
Raise the heat a little and let the ingredients come together for a couple of minutes. Pour in the vegetable broth.
Lower the heat and cook uncovered for about 30 minutes. Sprinkle with a little pepper. After that time, blend everything with an immersion blender until you obtain a smooth cream without lumps.
Adjust the salt if necessary. Serve very hot, sprinkle pepper to taste and decorate with a little leek sautéed in oil for a few minutes.
Enjoy your meal!
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- 800 g cleaned cauliflower, without stems or leaves
- 160 g cleaned leeks
- 320 g cleaned and peeled potatoes
- 1 liter vegetable broth
- Extra virgin olive oil