Cauliflower and Leek Soup
A comforting and creamy soup made with cauliflower and leeks, perfect for warming up any day.
Ingredients
Vegetable Ingredients
- 1 large cauliflower, chopped into florets
- 2 large leeks, cleaned and sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
Broth and Dairy
- 4 cups vegetable broth
- 1 cup milk (or dairy-free alternative)
Seasoning and Oil
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- to taste Salt
- to taste Pepper
For Serving
- optional crusty bread or croutons
Instructions
Cooking
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sliced leeks, cooking until softened, about 5 to 7 minutes.
- Add the minced garlic and fresh thyme, cooking for an additional 1 minute, stirring frequently.
- Incorporate the cauliflower florets into the pot, tossing them with the onion and leeks.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20 minutes until the cauliflower is tender.
- Remove the pot from heat and blend the soup using an immersion blender until smooth.
- Return the blended soup to the pot and stir in the milk, heating gently until warmed through.
- Adjust the seasoning with salt and pepper to taste before serving.
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Notes
To enhance flavor, sprinkle fresh herbs on top before serving. Pairs excellently with crusty bread.