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Cauliflower and leek soup is a comforting dish perfect for cold winter days. While cauliflower may not always agree with everyone, especially those with IBD (Inflammatory Bowel Disease), it's a delightful treat for guests or those who can tolerate it. Here’s a recipe that promises to have your guests licking their fingers!
Ingredients:
25 grams (1.75 oz) butter
1 tablespoon olive oil
2 leeks, thinly sliced
Leaves from 3-4 sprigs of thyme
1-2 cloves garlic, finely chopped
2-3 potatoes, peeled and chopped
1 large cauliflower, broken into small florets
Salt
Freshly ground black pepper
Crushed chili flakes (optional)
A pinch of nutmeg
Approximately 1.5 liters (6 cups) water
1/4 to 1/2 cup heavy cream
For Garnish:
Chopped chives
Croutons
Instructions:
Prepare the Base:
Heat a large pot over medium heat.
Add the butter, olive oil, leeks, and thyme leaves.
Stir occasionally until the leeks are softened.
Add Vegetables:
Add the chopped potatoes and stir.
Add the cauliflower florets.
Season with salt, pepper, chili flakes, and a pinch of nutmeg.
Stir occasionally until the vegetables are lightly golden.
Simmer the Soup:
Pour in the water and bring to a boil.
Reduce the heat and simmer until the cauliflower and potatoes are tender, about 15-20 minutes.
Blend and Finish:
Reduce the heat to low.
Add the heavy cream and let it simmer for another 5-10 minutes.
Use an immersion blender to blend the soup to your desired consistency. (For a smooth texture, blend until silky.)
Serve:
Ladle the soup into bowls.
Garnish with chopped chives and croutons.
Enjoy!
Tips:
Make it Vegetarian: Substitute butter with a plant-based alternative and use vegetable stock instead of water for added flavor.
Extra Creaminess: Add more cream or a splash of milk for an even richer texture.
Spicy Kick: For those who enjoy a bit of heat, add more crushed chili flakes.
Bon Appétit!
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