Cauliflower Leek Soup
This is my take on a traditional potato leek/onion soup. It can be made on the fire, in a slow cooker or an insta pot (just change the cooking times). The recipe below is vegan but it tastes amazing with shredded parmesan cheese. Cooking tip - I prefer sweating my veggies (which is when you cook them in oil - covered). It builds the depth of flavor without requiring a lot of oil
Equipment
- 8 qt pot
- immersion blender
Ingredients
- 2 heads cauliflower, chopped
- 2 stalks leeks, chopped
- 1 tbsp Olive oil
- 10 cloves garlic
- 2 quarts low sodium vegetable stock
- 2 cups water
- 1 tbsp sea salt
- 1/2 tbsp black pepper
- 3 sprigs thyme (or 1/2 tbsp dry thyme)
Instructions
- Add oil and garlic to the pot and heat over medium flame for 2 min (covered pot)
- Add the leeks and cook covered for 2 minutes. Stir
- Add the cauliflower and cook covered for 5-7 min. Stir (Make sure the fire isn't too high that it will burn)
- Add the vegetable stock, water, salt, pepper, and thyme. Cook covered for 50 min.
- Blend up the soup. Enjoy!!
- It can be eaten fresh (In the fridge up to 4 days) or frozen up to 3 months
