Cauliflower Leek Potato Soup Food

CAULIFLOWER LEEK POTATO SOUP

Steps:

• Take a deep pan, put oil and butter in it.
• When the butter has melted, add the leeks and cook it until it will become soft. This will take about 3 minutes.
• When the leeks have softened, add the potatoes, salt, and mix well all the vegetables. Cook all vegetables for another 2 minutes.
• After that, pour boiling water over all our ingredients. Set the medium heat and let the vegetables boil until the potatoes are almost ready. This will take about 10 minutes but may differ depending on the type of potatoes you will use.
• When the potatoes are almost ready, add the cauliflower and let them boil for about 7-8 minutes on medium heat.
• When the cauliflower has softened, blend the soup until you get a homogeneous consistency.
• Turn off the heat, add the sour cream and cheese you decided to use. In my case, I used parmesan.
• Mix well all the ingredients. Our cauliflower leek potato soup is ready to be served.

CAULIFLOWER, LEEK AND GINGER SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 1/2 cups water and bring to a simmer.
• Add the cauliflower and garlic and simmer until the potatoes, cauliflower and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Add the cream and reheat the soup if necessary. Adjust the consistency with water and seasoning with salt and pepper.
• Serve hot sprinkled with the parsley and a few grinds of pepper.

CREAMLESS CAULIFLOWER LEEK SOUP

Steps:

• 1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
• 2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.