Easy Cauliflower Leek and Potato Soup
This cauliflower leek and potato soup is a creamy, comforting dish that's easy to make, healthy and delicious. Quick and simple to prepare, it's ready in only about 30 minutes. See serving tips and variations at the bottom of the post.
Servings 6 servings
Calories 97kcal
Equipment
- Large pot with lid
- Hand blender
Ingredients
- ½ large cauliflower cubed
- 1 pound potatoes approx. 3 med. potatoes, peeled, cubed
- 1 large leek finely chopped, tough dark green part discarded
- 1 medium onion finely chopped
- 1 celery rib finely chopped
- 1 bay leaf
- 2 allspice berries (or ⅙ tsp allspice powder)
- 1½ tablespoons fresh lemon thyme or regular, leaves only, or 1tsp dried
- ⅓ teaspoon onion granules or to taste
- ⅕ teaspoon nutmeg or add freshly grated, to taste
- ⅕ teaspoon white pepper or add freshly grated, to taste, plus sea salt to taste
- 4½ cups vegetable stock hot, see *Notes
- 1 tablespoon olive oil
- 1 tablespoon butter regular or plant based
Instructions
- Make soup base: Heat the oil, add the bay leaf, allspice berries, onion and celery and cook gently for about 3 minutes stirring often. Add the leek and continue cooking for 3 more minutes.
- Add potato and cauliflower: Add the cubed potatoes, chopped cauliflower, thyme and pepper. Pour in most of the stock, cover and bring to the boil then lower the heat and simmer gently for 15-20 minutes (until the potatoes are fully cooked, but try not to overcook them).
- Puree: Remove from the heat, discard the bay leaf and allspice berries then add the onion granules and nutmeg. Puree until velvety smooth and creamy (a hand blender should work well, but you can puree the soup in a high-speed blender, if preferred).
- Adjust flavour and serve: Add the rest of the stock, if needed, adjust the seasoning and serve.
Notes
- Use fresh, firm cauliflower without discoloration or soft patches.
- Use starchy/floury all-rounder potatoes such as Russets (or Maris Piper in UK).
- Try not to overcook this soup so the vegetables do not become too soft and mushy. Remove from the heat once the potatoes are tender.
- You may not need to add much salt (if any) but be generous with the pepper.
- *Reserve some of the stock and add later, if needed, once the soup is pureed. This will allow you to adjust the consistency according to your preference.
- Puree the soup until silky smooth and creamy using a hand blender or high-speed blended (for a super creamy texture).
- Refrigerate leftover cauliflower leek and potato soup for up to 3 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 97kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 87mg | Potassium: 364mg | Fiber: 2g | Sugar: 3g | Vitamin A: 393IU | Vitamin C: 29mg | Calcium: 40mg | Iron: 1mg