Cauliflower Leek Soup with Garlic
Equipment
- Large Pot
- Immersion Blender
- Cutting Board
Ingredients
- 1 large head cauliflower, cut into florets
- 3 leeks, white and light green parts sliced
- 5 garlic cloves, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 cup unsweetened almond milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced leeks and minced garlic, then cook for 5 minutes until the leeks soften.
- Add the cauliflower florets, vegetable broth, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes until the cauliflower is tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until it reaches a smooth consistency, or transfer it in batches to a countertop blender.
- Return the pot to low heat and stir in the almond milk. Warm the soup for 3 minutes, stirring occasionally, then taste and adjust salt if needed.
- Ladle the soup into bowls and top each serving with chopped fresh chives.
Notes
Blend the soup a little longer if you prefer an extra silky texture. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen it. Skip the almond milk and use extra broth if you want a lighter version.
Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Cutting Board
Cuisine: American
Equipment: Large Pot, Immersion Blender, Cutting Board