Ingredients
Vegetables
- 2 leeks, white and light green parts only, sliced
- 1 head cauliflower, chopped
Liquids & Fats
- 2 tbsp butter
- 4 cups vegetable broth
- 1/2 cup heavy cream
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté the leeks: In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté them gently until they are soft and fragrant, which should take about 5-7 minutes. This step develops the base flavor of the soup.
- Add cauliflower and broth: Stir in the chopped cauliflower, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 20 minutes, or until the cauliflower is very tender.
- Blend the soup: Using an immersion blender directly in the pot or carefully transferring the mixture to a blender, blend the soup until it becomes smooth and creamy without lumps.
- Finish with cream and seasoning: Stir in the half cup of heavy cream for a rich, velvety texture. Season the soup with salt and freshly ground black pepper to your taste. Warm through for a couple more minutes, then serve hot.
Notes
- For a dairy-free version, substitute the butter with olive oil and the heavy cream with coconut cream or a plant-based alternative.
- You can garnish with fresh herbs like parsley or chives for added flavor and color.
- Adjust the consistency by adding more vegetable broth if a thinner soup is preferred.
- This soup freezes well; cool completely before freezing in airtight containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
