Description
This creamy cauliflower soup is a comforting, velvety blend of cauliflower, leek, potato, and garlic simmered in chicken stock and finished with whole milk for a rich, satisfying flavor. Perfect as a warming appetizer or a light meal, this soup balances subtle spice from cayenne and smooth textures created by blending the cooked vegetables.
Ingredients
Scale
Vegetables
- 1 head cauliflower, chopped
- 1 leek, white and light green parts only, sliced
- 1 russet potato, peeled and chopped
- 4 cloves garlic, roughly chopped
Liquids
- 2 cups chicken stock
- ½ cup whole milk
- 1 tablespoon olive oil
Seasonings
- Salt, to taste
- Black pepper, to taste
- ¼ teaspoon cayenne pepper
Instructions
- Prepare the Leek: Slice the leek, reserving only the white and light green parts. Place in a small bowl of water and agitate with your fingers to loosen any dirt. Drain and rinse thoroughly.
- Sauté the Leek: Heat olive oil in a large pot over medium heat. Add the cleaned leek and cook for 3-4 minutes until softened and fragrant.
- Prepare Vegetables: While the leek cooks, roughly chop the garlic, cauliflower, and peeled potato. Add these to the pot with the leek. Season generously with salt, black pepper, and cayenne pepper. Cook for an additional 2 minutes to combine flavors.
- Add Stock and Simmer: Pour in the chicken stock, reduce heat to low, and cover the pot. Allow the vegetables to cook until the potatoes are tender enough to mash, approximately 15-18 minutes.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the hot soup in batches to a blender and puree, then return to the pot.
- Finish with Milk: Turn off heat and stir in the whole milk to add creaminess. Taste the soup and adjust seasoning with more salt and pepper if desired. Serve warm.
Notes
- Use only the white and light green parts of the leek to avoid bitterness.
- Be careful when blending hot liquids; blend in batches if needed to avoid spills.
- Substitute vegetable stock and plant-based milk for a vegetarian or vegan version.
- Adjust cayenne pepper to control the spice level according to preference.
- The soup can be garnished with fresh herbs like parsley or chives for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 378 kcal
- Sugar: 15 g
- Sodium: 468 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 8 g
- Protein: 17 g
- Cholesterol: 15 mg
