I almost always have cauliflower in my fridge and well I am plain bored eating it as sabzi or in pav-bhaji. So, when I saw this recipe first time on a Cooking Channel show called as 'Bitchin Kitchen' by Nadia G., I knew I had to try it out. Also, the fact that I have seen 'Leek' like a million times in the grocery store, and the curious cook that I was, I really never knew how to put it to a good use. So in that sense, this soup helped me to marry the two interesting ingredients for me.
The recipe itself is quick and easy, and the soup makes a perfect companion on a cold winter day with a book/movie/TV show.
This flavor-packed soup recipe has been adapted from here.
Cooking time: 20 minutes
1 tablespoon extra virgin olive oil
1 leek, thinly sliced
6 cups organic chicken stock (you could use hot water too)
1 cauliflower, chopped into bite sized pieces
2 potatoes, diced
1 bay leaf
3/4 cup aged cheddar cheese ( I skipped the cheese)
pinch of sea salt and freshly cracked pepper
fresh chives, minced (I used coriander)
- In a pot, heat the extra virgin olive oil over medium.
- In the oil, sauté the leeks for a few minutes until soft.
- Deglaze the pot with organic chicken stock. Add the cauliflower, potatoes, bay leaf to the stock and simmer for 15-20 minutes until veggies are fork-tender. Remove the pot from the heat. Fish out about one cup of cauliflower florets and potatoes and set them aside.
- Puree the soup using a hand blender, and then put the cauliflower and potatoes pieces back into the pot. Add the aged cheddar, sea salt and freshly cracked pepper. Turn the heat down to medium-low and whisk until the cheese is melted.
- Serve topped with fresh chives/coriander.