Cauliflower Leek Soup
INGREDIENTS
For the Soup:
- 3 Tablespoons Olive Oil
- 3 Leeks thinly sliced into rings
- 3-4 Cloves Garlic minced
- 1/4 – 1/2 Teaspoon Red Chili Flakes
- 1/2 Teaspoon Dried Italian Herbs
- 1/2 Teaspoon Ground Black Pepper
- 3/4 Teaspoon Kosher Salt
- 1 Large Head Cauliflower broken into florets
- 2 cups Vegetable Broth
- 1 cup Heavy Cream
For Garnishing:
- Fresh Parsley chopped
- Sharp Cheddar, grated
- Red Pepper flakes
INSTRUCTIONS
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To make this soup, start by heating a large pot, on the stove, over medium heat, and add in the olive oil.
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Add the sliced leeks and cook for about 5-6 minutes, until the leeks begin to soften.
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Then, stir in the cauliflower, garlic, chili flakes, herbs, black pepper, and sea salt. Add in the cauliflower and broth, then place the cover on the pot.
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Allow the soup to cook, covered, for about 25 minutes. Then, turn the heat off.
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Remove the cover and stir in heavy cream.
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Then, transfer the soup to a blender and blend until it's pureed and smooth. You can also use a hand-held immersion blender for this.
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Once the soup has reached your desired consistency, taste and adjust the salt and pepper as needed.
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Finally, divide the soup amongst bowls, garnish with parsley, cheddar cheese, hot pepper flakes, and enjoy!