Fast and Easy Cauliflower Leek Potato Soup

Name: Fast and Easy Cauliflower Leek Potato Soup
Total time: 40 min
Yield: 4 serving
Ingredients: 1 kg cauliflower; 300 g potatoes; 25 g salted butter; 1 medium sized leek (white part only); 4 garlic cloves; 750 ml milk; 60 g fresh parmesan; fresh thyme leaves to garnish; olive oil to garnish; salt & pepper to taste

User Reviews

5.0

3 reviews

Excellent

Total Time
40 mins
Servings
4
Calories
243 kcal
Course
Main Course
Cuisine
Australian

Fast and Easy Cauliflower Leek Potato Soup

Zara Shaw

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Cauliflower Leek Potato Soup is a smooth, velvety, comforting soup packed with vegetables. Simmer on the stovetop for a quick weeknight winter warmer.

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Ingredients

Servings

1 kg cauliflower cut into small florets (see notes)
300 g potatoes peeled & diced (I used sebago)
25 g salted butter
1 medium sized leek (white part only) finely sliced
4 garlic cloves crushed/minced
750 ml milk I used low fat
60 g fresh parmesan to serve
fresh thyme leaves to garnish
olive oil to garnish
salt & pepper to taste

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Instructions

In a large heavy based saucepan/dutch oven, melt the butter over low heat & fry the leek for 2-3 mins, or until soft.
Once leek is soft, add garlic & stir for 30 secs, then stir through milk. Add cauliflower & potatoes then bring to a simmer.
Simmer, partially covered for 15-18 mins, or until cauliflower & potatoes are tender. Remove from heat.
Using an immersion/stick blender, blend soup until smooth (see notes) and check for seasoning.
Divide soup between serving bowls, top with fresh parmesan, thyme and drizzle with olive oil if using, and serve with fresh parmesan on the side for each guest to add as they wish (see notes).

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Once you put the milk into the pot, you may find that it doesn't quite cover the cauliflower and potato. (At least I did!) As long as they are mostly covered, it should all still cook because we are going to partially cover the pot while it cooks. This stops the soup from cooking down too much, and also steams those small bits sticking out of the milk. Just give it a bit of a stir once or twice during cooking just to get them all mixed around.
Make sure you take the pan off the heat before you blend the soup. This helps it not splatter everywhere - still you need to be a bit careful when you blend it. Once it is blended you could add a bit more milk if you want a slightly thinner consistency, just put it back on the stove to heat through after you add it.
Parmesan - my recommendation is the more the better! My suggestion is garnishing the soup with parmesan to serve, and providing fresh parmesan on the table for diners to add more as they eat. I like the consistency of the soup as it is, but I want the flavour of the parmesan, and this way diners can choose their own amount.

Nutrition Information

Show Details

Serving 0g Calories 243kcal (12%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 243 kcal

% Daily Value*

Serving	0g
Calories	243kcal	12%
Carbohydrates	0g	0%
Protein	0g	0%
Fat	0g	0%
Saturated Fat	0g	0%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%