Creamy Cauliflower Leek and Potato Soup

Cauliflower, leek and potato soup in a bowl with a piece of sourdough.

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Creamy Cauliflower Leek and Potato Soup

This Creamy Cauliflower Leek and Potato Soup is a true comfort and nourishment in a bowl. Ready in no time, it's simple, healthy and delicious.

Course Light Dinner, Lunch, Soup

Cuisine British, International

Keyword Cauliflower leek and potato soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 215kcal

Author Jo Allison

Equipment

Ingredients

450 g small head cauliflower separated or cut into small even size florets
500 g potatoes peeled and cut into even size chunks
200 g leek (both green and white part) cleaned and sliced
2 garlic cloves peeled and finely chopped
1 bay leaf
1 teaspoon fresh or dried thyme leaves
1.1 ltr vegetable stock homemade, cube or bouillon
1 tablespoon olive oil/oil of choice use 2 tablespoon if not using butter
1 tablespoon plant or dairy butter optional, feel free to just use olive oil
salt and pepper to taste

Optional

1 teaspoon (heaped) your favourite mustard

Instructions

Start by preparing all the vegetables.
In a large saucepan heat up oil and butter (if using) and add cleaned and sliced leeks. Sauté them until they start to go soft but not too coloured (approx. 5-8 minutes). Give them a stir from time to time and a splash of water/stock if they start getting dry to help them along.
200 g leek (both green and white part), 1 tablespoon olive oil/oil of choice, 1 tablespoon plant or dairy butter
Add chopped garlic, thyme and bay leaf. Stir them in and cook together for another minute or so.
2 garlic cloves, 1 bay leaf, 1 teaspoon fresh or dried thyme leaves
Next, add chopped cauliflower, potatoes and enough stock to cover all the vegetables. Cover and bring to boil, then reduce the heat and simmer (semi covered) until all vegetables are tender.
450 g small head cauliflower, 500 g potatoes, 1.1 ltr vegetable stock
Blend the soup to desired consistency, taste and season with salt and pepper. The amount of salt needed will depend on the saltiness of your stock.
salt and pepper to taste
Optional: Add a good heaped teaspoon (or to taste) of your favourite mustard and either stir it in or give the soup another quick blend (especially if using wholegrain mustard). It adds extra flavour dimension to the soup.
1 teaspoon (heaped) your favourite mustard
Serve and enjoy!

Notes

Nutritional information is approximate, per serving (based on 4 servings) and should be treated as a rough guideline only.
Leftover can be stored in the fridge for 3-4 days or frozen up to 3 months.

TIPS:

Try and keep your vegetables similar size when preparing them for even cooking.

Make sure you clean the leeks well especially the green part as that's where all the grit tends to hide and no body likes gritty soup. The best to do this is to cut them in half lengthwise and run the under the tap gently separating layers as you go. You don't need to worry about the very tight white part which only requires cleaning on the outside.

Remember to take the bay leaf out of the soup before blending. It might require an eagle eye to spot it first.

Keep your soup slightly chunky instead of pureeing it until smooth.

As ever taste and season the soup to suit your preferences. The amount of salt needed will depend on the stock you're using and how salty it is.

This soup doesn't really need any cream but you can still add some before serving. Both plant or dairy cream will work.

Nutrition