Description
This Creamy Cauliflower Soup is a comforting and nourishing blend of cauliflower, leeks, and potatoes, simmered in chicken stock and finished with a touch of milk for a velvety texture. Perfect for a cozy meal, it balances mild spice with rich creaminess and wholesome ingredients.
Ingredients
Scale
Vegetables
- 1 head cauliflower, chopped
- 1 leek, white and light green parts only, sliced
- 1 russet potato, peeled and chopped
- 4 cloves garlic, roughly chopped
Seasonings & Fats
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- ¼ teaspoon cayenne pepper
Liquids
- 2 cups chicken stock
- ½ cup whole milk
Instructions
- Prepare the leek: Slice the white and light green parts of the leek and place them in a small bowl of water. Agitate with your fingers to loosen any dirt. Drain and rinse thoroughly.
- Sauté the leek: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the prepared leek and cook for 3-4 minutes until softened and fragrant.
- Add garlic, cauliflower, and potato: Roughly chop the garlic, cauliflower, and peeled potato. Add them to the pot with the leek. Season generously with salt, black pepper, and cayenne pepper. Cook for another 2 minutes to combine flavors.
- Simmer with stock: Pour in 2 cups chicken stock. Reduce the heat to low, cover the pot, and allow the vegetables to cook until the potatoes are soft enough to mash, about 15-18 minutes.
- Blend the soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the hot soup to a blender and puree in batches, then return to the pot.
- Finish with milk and seasoning: Turn off the heat. Stir in ½ cup whole milk to add creaminess. Taste and adjust salt and pepper as needed before serving.
Notes
- Use only the white and light green parts of the leek to avoid bitterness.
- For a vegan version, substitute chicken stock with vegetable stock and use plant-based milk.
- Adjust cayenne pepper to your preferred spice level or omit for a milder flavor.
- For a richer soup, substitute whole milk with heavy cream.
- Be cautious when blending hot soup; blend in small batches and vent the lid to avoid pressure build-up.
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
