Cauliflower is a staple in this house, especially during cold, gray winter months. There is something about it that is just special. Maybe I just love it for its capacity to go with almost anything. Or maybe, I just love it because it is versatile, and can be cooked in a million different ways. Or maybe I just love how easy it is to make, or how much nutritional bang you get for your buck.
This recipe came about on a late weeknight evening. I had very few ingredients left in the fridge and was craving soup. After a little bit of chopping and slicing, cooking and pureeing, I was able to enjoy this delectable soup. Made using basic ingredients, this soup is complex. It is sweet and spicy, earthy and delicate. Full of flavor, it is both light and filling; creamy and decadent, without the guilt.
Leek and Cauliflower Soup
- 2 tablespoons olive oil
- 1 leek (sliced)
- ½ large yellow onion (cubed)
- 2 cloves garlic (minced)
- ½ cauliflower head (chopped into florets)
- 1 celery root (peeled and cubed)
- 4 cups vegetable broth (plus more if necessary)
- Fresh ground black pepper
- Olive oil
Place large pot over medium heat. Heat olive oil for 2-3 minutes. Add chopped onion and leek with a pinch of salt. Stirring occasionally, cook until they start to become translucent. Add celery root, garlic, and cauliflower florets. Cook for another 5 minutes. Add broth to the vegetables, and bring to a simmer. Reduce heat to low, and cook for 10-15 minutes, or until vegetables are tender. Remove lid, and let cool for 10 15 minutes. In small batches, transfer soup into a blender. Puree until creamy. Depending on your preferred consistency, you can add more vegetable broth for a thinner consistency. Return to content to the pot and heat through. Serve hot and garnish with cashews, fresh ground black pepper, olive oil, and cilantro. Enjoy!