Description
A comforting and creamy cauliflower soup made with fresh cauliflower, leek, potato, and garlic, simmered in chicken stock and finished with whole milk for richness. Perfect for a warm, nutritious meal that’s easy to prepare.
Ingredients
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
Liquids & Oils
- 1 tablespoon olive oil
- 2 cups chicken stock
- ½ cup whole milk
Spices & Seasonings
- Salt, to taste
- Black pepper, to taste
- ¼ teaspoon cayenne pepper
Instructions
- Prepare the leek: Slice the leek to reserve only the white and light green parts, avoiding the dark green leaves and roots. Place in a small bowl of water and agitate with your fingers to loosen any dirt. Drain and rinse thoroughly.
- Sauté the leek: Heat the olive oil in a large pot over medium heat. Add the prepared leek and cook for 3-4 minutes until softened and fragrant.
- Add chopped vegetables and garlic: Roughly chop the garlic, cauliflower, and peeled potato. Add these to the pot with the leek. Season generously with salt, black pepper, and cayenne pepper. Cook for an additional 2 minutes to allow flavors to meld.
- Simmer with stock: Pour in the chicken stock, reduce the heat to low, cover the pot, and let simmer for 15-18 minutes, or until the potatoes are soft enough to mash with a spoon.
- Blend the soup: Using an immersion blender, puree the soup until smooth. Alternatively, transfer the hot soup carefully in batches to a blender and puree, then return it to the pot.
- Finish with milk and season: Turn off the heat and stir in the whole milk. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm.
Notes
- To make this soup vegetarian, substitute chicken stock with vegetable stock.
- For a dairy-free option, replace whole milk with plant-based alternatives like almond or soy milk.
- This recipe yields 2 large servings, with potential for a third serving if accompanied by sides such as crackers.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
