Description
This creamy cauliflower soup is a comforting, flavorful dish perfect for chilly days. Made with tender cauliflower, leek, and potato, slow-cooked in chicken stock, then blended smooth and enriched with whole milk, this soup balances hearty vegetables with a hint of spice from cayenne. Its velvety texture and savory notes make it an ideal starter or light meal that’s both nourishing and satisfying.
Ingredients
Scale
Vegetables
- 1 head cauliflower, chopped
- 1 leek, white and light green parts sliced
- 1 russet potato, peeled and chopped
- 4 cloves garlic, roughly chopped
Liquids & Oil
- 1 tablespoon olive oil
- 2 cups chicken stock
- ½ cup whole milk
Seasonings
- Salt and pepper to taste
- ¼ teaspoon cayenne pepper
Instructions
- Prep the leek: Slice the white and light green parts of the leek and submerge them in a small bowl of water. Agitate with your fingers to dislodge any dirt trapped inside. Drain and rinse well.
- 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.
- Add vegetables and spices: To the pot, add the chopped garlic, cauliflower, and peeled potato. Season generously with salt, pepper, and cayenne. Cook everything together for about 2 minutes to allow flavors to meld.
- Simmer with stock: Pour in the chicken stock, reduce heat to low, cover the pot, and simmer the soup until the potatoes are very tender, about 15-18 minutes.
- Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until creamy.
- Finish with milk: Turn off the heat and stir in the whole milk. Adjust seasoning by tasting and adding extra salt and pepper if needed before serving.
Notes
- For a vegan version, substitute chicken stock with vegetable broth and use plant-based milk.
- Adjust cayenne pepper to suit your preferred spice level or omit for a milder flavor.
- Use a high-powered immersion blender for smoothest texture to avoid chunks.
- This soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Serve with crusty bread or a sprinkle of 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
