Ingredients
Equipment
Method
- Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Once the butter has melted, add the sliced leeks. Cook, stirring occasionally, for about 8-10 minutes, until the leeks have softened and become translucent. Be careful not to brown them too much, as this can impart a bitter flavor.1 tablespoon olive oil, 2 tablespoons unsalted butter, 2 large leeks, white and light green parts only, thoroughly washed and thinly sliced
- Add the cauliflower florets to the pot. Stir everything together to coat the cauliflower in the leek mixture. Cook for another 3-5 minutes, allowing the cauliflower to slightly soften.1 medium head of cauliflower, trimmed and cut into florets
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the cauliflower is fork-tender.4 cups vegetable broth
- Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it's smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, being cautious as hot liquids can expand. Blend until smooth, then return the puréed soup to the pot.
- Stir in the milk and heat the soup gently over low heat, stirring occasionally, until it is warmed through. Do not boil the soup after adding the milk, as it can curdle. Season with salt and black pepper to your taste.1 cup milk (dairy or unsweetened non-dairy alternative like almond or oat), 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- Ladle the hot Cauliflower Leek Soup into bowls. Garnish with your favorite toppings such as freshly chopped chives, a swirl of cream for extra richness, crunchy croutons, or a sprinkle of cheese.Optional garnishes: fresh chives, a drizzle of cream, toasted croutons, crumbled bacon, or a sprinkle of sharp cheddar cheese
Notes
Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the cooled soup in freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. Remember to leave some headspace in containers to allow for expansion during freezing. To reheat, gently warm the soup in a saucepan over low heat, stirring occasionally, until heated through. You can also microwave it in short intervals, stirring between each, until it reaches your desired temperature. If the soup has thickened considerably during storage, you can add a splash of vegetable broth or milk to thin it out to your preferred consistency.
