Description
This creamy cauliflower soup is a comforting, nutrient-rich dish made with cauliflower, leeks, potatoes, and garlic, simmered in chicken stock and finished with whole milk for a velvety texture. Its mild spices and simple ingredients make it perfect for a cozy meal any time of the year.
Ingredients
Units
Scale
Vegetables
- 1 head cauliflower, chopped
- 1 leek (white and light green parts only), sliced and cleaned
- 1 russet potato, peeled and chopped
- 4 cloves garlic, roughly chopped
Other
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon cayenne pepper
- 2 cups chicken stock
- 1/2 cup whole milk
Instructions
- Prepare the Leek: Slice the leek, keeping only the white and light green parts. Place 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 and add the cleaned leek. Cook for 3-4 minutes until softened and fragrant.
- Add Vegetables and Seasoning: Add the roughly chopped garlic, cauliflower, and peeled potato to the pot. Season generously with salt, black pepper, and cayenne pepper. Cook for an additional 2 minutes to combine flavors.
- Simmer: Pour in the chicken stock, reduce heat to low, and cover the pot. Let it cook until the potatoes are tender and soft enough to mash, about 15-18 minutes.
- Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, then return it to the pot.
- Finish and Season: Turn off the heat and stir in the whole milk to give the soup a creamy texture. Taste and adjust salt and pepper as needed before serving.
Notes
- Remove the dark green leaves and roots from the leek to avoid bitterness and grit in the soup.
- Use an immersion blender for easy blending directly in the pot; use caution when transferring hot soup to a blender.
- Whole milk can be substituted with cream for an even richer texture or with a dairy-free milk for a lighter version.
- Adjust cayenne pepper quantity for more or less heat according to preference.
- This soup pairs well with crusty bread or a light salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 378 kcal
- Sugar: 15 g
- Sodium: 468 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 8 g
- Protein: 17 g
- Cholesterol: 15 mg
