An easy and delicious soup combining cauliflower and leeks as an alternative for potato leek soup. If you wish, you can substitute either regular milk or unsweetened soy milk for the cream. I have had very successful results using soy milk when making potato leek soup. It was suggested by others who made this recipe to reduce the broth to 6 cups for a thicker texture to the soup. This recipe takes an hour and fifteen minutes to make and serves 12.
Cleo, Food Bank Volunteer
Ingredients:
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2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch squares
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream (optional)
Directions:
1. Heat the olive oil and butter in a large pot over medium heat and saute the leeks, cauliflower and garlic for about 10 minutes. Stir in the vegetable broth and bring the mixture to a boil. Reduce heat, cover and simmer 45 mintues.
2. Remove the soup from the heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream and continue blending until smooth.
Recipe source: www.allrecipes.com
This was a wonderful soup. Since the recipe serves 12, I reduced the amounts of the ingredients. I used 1 small and 1 medium cauliflower and 2 large leeks, 3 cups of vegetable broth and about a cup of unsweetened soy milk. Oh, and lots of garlic. The result was a thick and creamy soup with just a hint of the cauliflower. I shared it with a friend who is not fond of cauliflower and she loved it.
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