This just allowed me to turn an old favorite recipe into something that's actually healthy and vegan-friendly! I once again rely on the creamy cauliflower base from a Post Punk Kitchen recipe.
Potato Leek Soup Ingredients:
2 teaspoons olive oil
3 cloves garlic, minced
1 small head cauliflower, cut into florettes
4 cups vegetable broth, divided
1/2 teaspoon salt
Pinch fresh rosemary
Black pepper to taste
3 to 4 leeks - just the white parts, diced
Potato Leek Soup Ingredients:
2 teaspoons olive oil
3 cloves garlic, minced
1 small head cauliflower, cut into florettes
4 cups vegetable broth, divided
1/2 teaspoon salt
Pinch fresh rosemary
Black pepper to taste
3 to 4 leeks - just the white parts, diced
4 - 6 medium potatoes, peeled and diced
1/4 diced sweet onion
Potato Leek Soup Preparation:
1/4 diced sweet onion
Potato Leek Soup Preparation:
- Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn.
- Add cauliflower, 3 cups of broth (alert! only 3 of the cups! you’ll be adding the last cup in a bit), salt, rosemary and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.
- While the cauliflower is cooking, saute the leeks and onions in olive oil in a separate pot. When onions are starting to become see-through, add the potatoes and the last cup of broth.
- Add potato mixture to cauliflower, lower heat a bit so that the soup is at a slow boil. Cook uncovered until potatoes are cooked through, stirring regularly.
- Remove from heat. Use a blender to puree until smooth. Taste for salt and seasoning.
