Description
This creamy cauliflower soup is a comforting and flavorful dish that combines tender cauliflower, leek, and potato, simmered in chicken stock and finished with whole milk for a rich texture. The subtle heat from cayenne pepper and the aromatic garlic add depth to this easy-to-make, nourishing soup perfect for lunch or dinner.
Ingredients
Scale
Vegetables
- 1 head cauliflower
- 1 leek (white and light green parts only)
- 1 russet potato (peeled)
- 4 cloves garlic
Liquids and Fats
- 1 tablespoon olive oil
- 2 cups chicken stock
- ½ cup whole milk
Seasonings
- Salt and pepper, to taste
- ¼ teaspoon cayenne pepper
Instructions
- Prepare the leek: Slice the leek, keeping only the white and light green parts, and discard the dark green leaves and root if still attached. Soak the sliced leek in a bowl of water and agitate with your fingers to remove any dirt. Drain and rinse thoroughly.
- Sauté the leek: Heat olive oil in a large pot over medium heat. Add the cleaned leek and cook for 3 to 4 minutes until softened and fragrant.
- Prepare other vegetables: Roughly chop the garlic cloves, cauliflower, and peeled russet potato while the leek cooks.
- Cook the vegetables: Add the chopped garlic, cauliflower, and potato to the pot with the leek. Season generously with salt, pepper, and cayenne pepper. Cook for an additional 2 minutes, stirring occasionally to coat the vegetables with the seasonings and oil.
- Simmer with stock: Pour in the chicken stock, reduce heat to low, cover the pot, and let the soup simmer for about 15 to 18 minutes until the potatoes are soft and easily mashable.
- Puree the soup: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the hot soup in batches to a blender and puree until creamy. Return to the pot if blended separately.
- Finish the soup: Turn off the heat and stir in the whole milk to add creaminess. Taste the soup and adjust with additional salt and pepper if needed.
Notes
- To make this soup vegetarian, substitute chicken stock with vegetable stock.
- For a dairy-free version, use plant-based milk such as soy or almond milk instead of whole milk.
- This recipe yields about 2 large servings, which can also serve 3 if paired with crackers or a side dish.
Nutrition
- Serving Size: 1 bowl (approx. 350ml)
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
