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. 1 tablespoon of Olive Oil. 2 tablespoons of Butter. 2 ½ cups of Leek. 5 cups of Cauliflower. 3 ½ cups of Potatoes. 2 tablespoons of Parmesan. Or you can replace it with any other cheese you prefer. A cheese with a stronger aroma would also fit perfectly. For example gorgonzolla.
Cauliflower Potato and Leek Soup Making Thyme for Health
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): Cauliflower Potato Soup STEP BY STEP: Roast garlic bulb and cauliflower at 400°F for 30 minutes or until garlic is soft and the edges of the cauliflower begin to brown. Caramelize leeks and simmer potatoes in 1 cup of the stock for 10-15 minutes, or until potatoes are fork-tender. What Are Leeks? A leek is a vegetable that is part of the allium family. Garlic, onions, shallots, scallions, and chives are part of the same family. The flavor of leeks is similar, but more mild and slightly sweeter than that of onions or shallots. I find them to be nutty, earthy, and slightly pungent. Step 2: Make soup. Heat olive oil in a large pot like a Dutch oven over medium heat. Once hot, add the leeks and saute for 4-5 minutes, until fragrant. Next, add potatoes, vegetable broth, thyme, salt, black pepper, and bay leaves, and bring to a boil. Cook until the potatoes are soft.
Potato Leek Cauliflower Soup The Rustic Foodie®
How to Make Cauliflower Leek and Potato Soup 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. Published: October 20, 2022 Cauliflower Leek Potato Soup 5 from 5 votes Jump to Recipe This creamy one-pot cauliflower leek potato soup is flavorful, healthy, and ready in under 30 minutes. Topped with bacon crumbles and cheddar cheese, it's the perfect comforting meal. No heavy cream is needed! Best healthy cauliflower leek potato soup Add the cauliflower florets, cubed potatoes, and broth. Gently simmer over medium to medium-low heat for 15-20 minutes until the cauliflower and potatoes are fork-tender. Step 3. While the soup is simmering, thinly slice the leek greens and saute them in two tablespoons of olive oil in a large skillet over medium heat, stirring occasionally. 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.
Creamy Cauliflower & Leek Soup Paleo Fullheart Nutrition
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! 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)
Add a bit of olive oil to a heavy bottom pot or dutch oven. Start by sautéing the leeks for about 5-8 minutes until completely softened. Then add in the garlic and seasonings and cook for an additional minute until fragrant. Add in the potatoes, frozen cauliflower and vegetable broth and simmer for 30 minutes. 3. Step 1: Warm olive oil in a large saucepan, a Dutch oven, or a soup pot. Cook the leeks until soft then add garlic. Step 2: Add the potatoes and cauliflower followed by veggie broth. Bring to a boil and then simmer for 15 minutes. Step 3: Add coconut cream to the pot and stir to fully combine.
Cauliflower Leek Soup Recipe Healthy Crockpot Soup
Add the leeks and cook them down, stirring occasionally, until they are soft and translucent, about 5-6 minutes. Toss in the minced garlic and cook one additional minute. Add the potato, cauliflower, thyme, salt and black pepper. Give everything a good toss so all the vegetables are coated in seasoning. $28.99 Buy on Amazon Add the cauliflower in small chunks to the top. Everything should be fairly submerged for cooking. Let everything boil and then allow it to simmer for around 35 to 40 minutes. The vegetables should be soft at the the end of cooking time.
