I made this soup for Bryn the other day and I froze the left overs so we could enjoy it again later in the week. So easy and delicious!
Makes 12 servings
1 tsp vegetable oil
2 tsps garlic, minced
2 1/2 cups leeks, white part only
1 1/2 cups potatoes, peeled an diced
6 cups cauliflower, cored and trimmed
8 cups vegetable stock
1/2 tsp salt
1/8 tsp black pepper
Add vegetable oil to a heated stockpot. Sauté garlic and leeks for about 5 minutes or until soft. Be sure to stir frequently.
Add potatoes and cauliflower and continue to cook for 3 minutes.
Add stock and simmer for 30 minutes or until cauliflower is soft.
In a blender, add potato/cauliflower mixture and puree. Alternatively, you may use an immersion blender.
Add more water if the consistency is too thick. Stir in salt and pepper.
Cook another 5 minutes and adjust seasonings and serve.