Description
This creamy cauliflower soup is a comforting and flavorful dish perfect for a cozy meal. Made with fresh cauliflower, leek, russet potato, garlic, and flavored with cayenne pepper, it is blended to a smooth texture and enriched with whole milk for a velvety finish. This soup is easy to prepare, nourishing, and can be customized to fit vegetarian or dairy-free diets.
Ingredients
Scale
Vegetables
- 1 head cauliflower
- 1 leek (white and light green parts only)
- 1 russet potato, peeled
- 4 cloves garlic
Liquids
- 2 cups chicken stock
- ½ cup whole milk
Seasonings and Fats
- 1 tablespoon olive oil
- Salt and pepper to taste
- ¼ teaspoon cayenne pepper
Instructions
- Clean the Leek: Slice the leek, reserving only the white and light green parts while discarding the dark green leaves and roots. Place the sliced leek into a small bowl of water and agitate with your fingers to loosen any dirt. Drain and rinse thoroughly.
- Sauté the Leek: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the cleaned leeks and cook for 3 to 4 minutes until softened and fragrant.
- Prepare Vegetables: While the leek cooks, rough chop the garlic cloves, cauliflower, and peeled russet potato into smaller pieces suitable for cooking and blending.
- Add Vegetables and Seasonings: Add the chopped garlic, cauliflower, and potato to the pot. Season generously with salt, pepper, and ¼ teaspoon cayenne pepper. Cook everything together for about 2 minutes, stirring occasionally.
- Simmer the Soup: Pour in 2 cups of chicken stock, reduce the heat to low, cover the pot, and simmer until the potatoes are very tender and easily mashed, approximately 15 to 18 minutes.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and return it to the pot, being cautious with the hot liquid.
- Finish with Milk: Turn off the heat and stir in ½ cup of whole milk to enrich the soup and create a creamy texture. Taste and adjust seasoning with additional salt and pepper if necessary.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- For a dairy-free alternative, use soy, almond, or another plant-based milk instead of whole milk.
- This recipe yields approximately 2 large servings, with potential for a small third serving if accompanied by side dishes like crackers.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
