Description
A rich and creamy soup made with cauliflower, potatoes, and leeks, perfect for a comforting meal.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets (about 4 cups)
- 2 medium potatoes, peeled and diced (about 2 cups)
- 2 large leeks, cleaned and sliced (about 2 cups)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (parsley or chives) for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes.
- Stir in the diced potatoes and cauliflower florets; cook for another 3 minutes.
- Pour in the vegetable broth, bringing it to a boil. Reduce heat and simmer uncovered until vegetables are tender, approximately 15-20 minutes.
- Remove from heat and let cool slightly. Blend the mixture until smooth using an immersion blender or countertop blender.
- Return the blended soup to low heat and stir in the heavy cream gradually. Season with salt and pepper as needed.
- Serve hot, garnished with fresh herbs.
Notes
- This soup can be made dairy-free by using coconut milk.
- Feel free to add additional spices for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg