Recipes // 12.14.11 // Add Comment

Cauliflower-Leek Soup

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

Ingredients

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

Preparation

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.

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