Warm the butter over medium heat and cook the leeks until golden brown. Browning them helps bring out the flavor so don't skip that part! Add the cauliflower (roasted or raw, your choice!), garlic, potato and thyme. Cook for a few minutes, until garlic is fragrant. Pour in the vegetable broth and bring to a boil. 3 Rich & creamy vegetarian cauliflower potato leek soup that is very flavorful, delicious, and healthy. Check out this refreshing mid-week dinner soup that is made only from 8 simple ingredients that will surprise you with how tasty it is. The best part? It will take you less than 45 minutes to make this flavorful soup. Jump to Recipe
Cauliflower Potato Leek Soup HomeCooked Roots
Ingredients 1 lb of Russet or Yukon Gold Potatoes, peeled and chopped 1 Head of Cauliflower, trimmed and cut into florets, 1/4 of it reserved for the topping 2 Large (or 3 smaller) Leeks, trimmed, sliced and thoroughly washed 2 Tbsp of Butter 2 Tbsp of Olive Oil Chicken Stock Salt and Pepper, to taste 1/2 cup of Half and Half Topping (optional): Heat oven to 400°F. Cut off the top third of the garlic bulb so that the majority of the cloves are exposed. (The small pieces can be saved for other recipes.) Place the garlic bulb in a small ovenproof dish like a ramekin or even a muffin tin, exposed cloves facing up. Pour olive oil over garlic bulb to coat the bulb. 1. Clean the leeks. Start by cleaning the leeks (see above). Cleaning leeks require more time and patience than simply running them underwater, as dirt and soil tend to hide within their layers. 2. Prepare the bacon. Add the chopped bacon to a large skillet set over medium-high heat. Ingredients Save to My Recipes 3 tbsp. extra-virgin olive oil 2 leeks, cleaned and white and light green parts thinly sliced 5 cloves garlic, minced 1 russet potato, peeled and chopped 1 large.
Creamy Cauliflower and Potato Soup Kitchen Confidante®
This Potato Leek Cauliflower Soup recipe is vegan and made without cream or dairy. It's perfect served with some crusty bread for dipping! There's nothing better than a big bowl of piping hot soup during the cold fall and winter months. This Potato Leek Soup is creamy and decadent, but it's also dairy free and super healthy. Cooked in one pot in less than 30 minutes. This soup can be as thin or thick as you want. It's very customizable, and you can top it with whatever you want. Easily make this soup dairy-free and vegan. Packed with hidden vegetables - you can't taste the cauliflower! Try this creamy sweet potato pumpkin soup next! Ingredients & substitutions Leek cauliflower potato soup is a deliciously creamy soup made without heavy cream or coconut milk and is the perfect meal for a cold fall or winter day. This dairy-free recipe is packed with vegetables and topped with sauteed leek greens, which utilize the whole vegetable for minimal waste. Melt the butter over medium heat in a soup pot. Add in the remaining 3 cups of leeks and cook until softened, 4-5 minutes. Add garlic and cook 2 minutes more. Add the cauliflower, potatoes, broth, thyme, 1 tsp salt and 1/2 tsp black pepper. Bring to a boil then reduce the heat and simmer about 20 minutes until the vegetables are soft.
Cauliflower Leek Soup Recipe Girl
Ingredients 2 tsp olive oil 1 1/2 cups thinly sliced leeks, white and light green parts only 4 cloves garlic, minced 1 large Russet or Yukon gold potato, peeled and diced 3 1/4 cups chopped cauliflower florets 2 cups low-sodium chicken broth 1/4 tsp fresh ground black pepper, plus additional to taste ( TRY: Simply Organic Ground Black Pepper) Instructions Wash and cut up your cauliflower. Peel and cube your potatoes. Wash leeks (best way is to cut them length wise with a knife to open them up so you can wash all the insides) then dice them as you would green onion. Dice up garlic, add all to your crock pot. Pour in broth and add salt & pepper.
🔪Instructions Let's make some soup. Preheat the oven to 425 F. Roughly chop the cauliflower. Spread it on a baking sheet and toss with the oil and ½ teaspoon of salt. Roast for about 18 minutes. Meanwhile, slice the white and light green parts of the leek, and peel and chop the potatoes. Mince the garlic and remove thyme leaves from the stems. Boil the kettle and melt your vegetable stock cube, add salt, pepper and a teaspoon of turmeric and stir it in well. Add the stock to the pot, make sure to turn the heat right down when you do this to avoid getting back splash when the water hits the oily pan. Add the cauliflower in small chunks to the top.
Heartwarming Cauliflower Potato And Leek Soup Using Sweet Potatoes!
Recipe Ingredients You will need the following ingredients to make these tangy Cauliflower Leek and Potato Soup. Potatoes: When making a creamy soup I prefer to use starchy potatoes like russet potatoes. Unlike other waxier potatoes, they don't hold their shape when they are cooked, making the soup nice a creamy without having to add cream. Step 1: In a large saucepan or dutch oven, heat the olive oil over medium heat. Add the sliced leeks, minced garlic and 1 teaspoon of kosher salt and cook until soft, stirring constantly. You don't need the leeks to brown! Step 2: Add the chopped potatoes, chopped cauliflower, vegetable broth, and dried thyme.
