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Cauliflower Potato Leek Soup

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A comforting bowl of creamy Cauliflower Potato Leek Soup made with wholesome ingredients.

Ingredients

Scale
  • 1 medium head of cauliflower, chopped
  • 2 medium potatoes, peeled and diced
  • 2 leeks, cleaned and sliced
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and minced garlic, sautéing until softened.
  3. Toss in the sliced leeks and cook until tender.
  4. Stir in chopped cauliflower and diced potatoes.
  5. Pour in the vegetable broth and bring to a boil.
  6. Reduce heat and simmer for 20-25 minutes until vegetables are tender.
  7. Blend the soup until smooth using an immersion blender.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh herbs if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/creamy-cauliflower-potato-leek-soup/

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