Description
A creamy soup made with potatoes, leeks, and cauliflower. This healthy recipe makes the perfect quick dinner, simple enough for weeknights but special enough for sharing.
Ingredients
- 1 tbsp butter
- 1 leek, sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and cubed
- 300 g cauliflower, cut into florets
- 750 ml vegetable stock
- 1/2 cup cream
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
Sauté aromatics
In a large pot, melt the butter. Add the leek, onion, and garlic, cooking until softened and fragrant.
Add vegetables
Stir in the potatoes and cauliflower. Cook for 5 minutes, letting the flavours develop.
Simmer
Pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
Blend
Use a stick blender to purée the soup until smooth and creamy.
Finish
Stir in the cream and Dijon mustard. Season with salt and pepper to taste. Serve hot.
Notes
For a dairy-free version, replace butter with olive oil and cream with coconut milk.
The soup freezes well for up to 3 months. For best texture, add cream only after reheating.
Optional garnish: crispy candied bacon, croutons, or fresh herbs.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Modern Australian
Nutrition
- Serving Size:
- Calories: 211
- Sugar: 7.3 g
- Sodium: 1108.6 mg
- Fat: 8.7 g
- Carbohydrates: 30.6 g
- Fiber: 5.2 g
- Protein: 4.6 g
- Cholesterol: 24.6 mg