As most of my recipes seem to be, this one for cauliflower and leek soup is a happy accident. Halfway between the “shit, I’m making a white bean soup and we have no white beans” to “no problem, I’ll make potato and leek soup” to “aaaaaaand we don’t have enough leeks for that and nobody wants to eat mashed potato soup” to “bingo!” when I found a cauliflower in the crisper.
I say crisper and that’s a dirty lie, because I’ve never known a fridge to have a crisper section that just sends things mouldy five minutes after putting them in there, like mine does.
Much more mild than regular cauliflower soup, more delicious than potato soup, this little leek number is just right for scoffing with sourdough in front of the TV when you think nobody is looking, or serving in fancy china if you’re the dinner party sort. Just don’t make your olive oil into accidental faces, you’re way more elegant than that…Print
Smooth and mild, this cauliflower and leek soup is just right for wintery days.
- 1 leek (sliced thinly)
- 3 cloves garlic (crushed)
- 100g butter
- 1 celery stick (diced)
- 500g cauliflower (chopped)
- 2 medium potatoes (chopped)
- 3 cups veggie stock
- 200ml cream
- Heat the butter in a large pot over low heat.
- Sauté the leek and the garlic 10 minutes until soft but not browned.
- Add the cauliflower, potatoes, and stock. Bring to the boil then turn down to low and let simmer until the vegetables are soft, about 20-30 minutes.
- Blend the soup with a stick blender and check for seasoning.
- Add the cream just before serving.
- Serve with a swirl of extra-virgin olive oil, and a grinding of black pepper.
Fun to dress up with croutons, fresh herbs, crumbled stilton, or parmesan and chilli flakes. Yum!
Keywords: cauliflower soup, potato and leek soup, cauliflower and leek soup