A smooth, light, and easily digestible soup, perfect for dinner or as a starter. It has a delicate flavour and remains creamy even without the addition of cream. The soup tastes great served with a side of bread .
Ingredients
(Serves 4)
- 1 medium cauliflower
- 1 large leek (whites only)
- 1 medium potato (optional, for extra creaminess)
- 700–800 ml of vegetable stock or water
- 2 tablespoons of olive oil
- Salt to taste
- Black pepper (optional)
Optional for Serving
- A drizzle of extra virgin olive oil
- Croutons
- Seeds or chives
Method
- Separate the cauliflower into florets.
- Clean the leek thoroughly and slice it.
- Peel and chop the potato.
- In a pot, add the olive oil and sauté the leek over medium heat for 5 minutes until tender (without browning).
- Incorporate the cauliflower and potato. Cover with the stock.
- Simmer for 15–20 minutes until the cauliflower is very tender.
- Blend everything until you achieve a smooth consistency.
- Adjust with salt and pepper.
- If the soup is too thick, add a little more stock or warm water.
Tip for Extra Smoothness
Pass the soup through a fine sieve after blending for a restaurant-style texture.