My sister asked me last weekend if there was a way to make potato leek soup without the potatoes, and I thought “challenge accepted”. I love leeks so much and don’t eat potatoes, so why not try to make one of my favourite comfort foods better for you?! And since cauliflower is all the rage these days, I figured I would give that a try to replace the potatoes. And success!
This soup is great as is, but adding some thyme, some curry powder, or whatever spice you might like to pump this soup up would totally work because the flavours are mild but delicious.
2 tbsp olive oil
2 large cloves of garlic, chopped
1/2 a medium cooking onion, diced
3 leeks, trimmed, halved and sliced
1 large cauliflower, broken into small pieces
4 cups vegetable stock
Salt & pepper to taste
Heat olive oil in Dutch oven on medium heat. Add garlic and saute for 30 seconds. Add onion and continue to cook, 3 minutes. Add leeks and cook for another 5 minutes until soft. Add cauliflower and stir through. Add vegetable stock and bring to a boil. Reduce to a simmer and cook for 30 minutes.
Blend until smooth with a hand mixer or in a food processor. Should you want a creamier or heartier soup, add 1/4 cup of cream or blend 1/2 a can of chickpeas into the soup.
Serve and enjoy!