Creamy Cauliflower Soup (Printable Version)
Smooth cauliflower soup blended with leek, potato, garlic, and enriched with whole milk for a velvety finish.
# What You'll Need:
→ Vegetables
01 -
1 medium head cauliflower
02 -
1 leek (white and light green parts only)
03 -
1 medium russet potato, peeled
04 -
4 garlic cloves
→ Liquids
05 -
480 ml chicken stock
06 -
120 ml whole milk
→ Seasonings and Fats
07 -
15 ml olive oil
08 -
Salt, to taste
09 -
Ground black pepper, to taste
10 -
0.25 teaspoons cayenne pepper
# Step-by-Step Guide:
01 -
Slice leek, reserving only white and light green parts. Submerge in water and agitate to remove dirt. Drain and rinse thoroughly.
02 -
Heat olive oil over medium heat in a large pot. Add leek and cook for 3 to 4 minutes until softened and fragrant.
03 -
Chop garlic, cauliflower, and peeled potato into pieces suitable for cooking and blending.
04 -
Add garlic, cauliflower, and potato to pot. Season with salt, pepper, and cayenne pepper. Cook stirring occasionally for 2 minutes.
05 -
Pour in chicken stock. Reduce heat to low, cover, and simmer for 15 to 18 minutes until potatoes are tender.
06 -
Puree soup using immersion blender until smooth. Alternatively, blend in batches in a blender and return to pot.
07 -
Stir in whole milk off heat. Adjust salt and pepper to taste before serving.
# Additional Notes:
01 -
Use an immersion blender for easier, safer blending directly in the pot.