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Cauliflower Potato and Leek Soup

A nourishing and creamy soup that combines the wholesome flavors of cauliflower, potatoes, and leeks for the ultimate comfort food experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup, Starter
Cuisine: French
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons unsalted butter For sautéing the leeks and adding richness.
  • 2 leeks (white and light green parts only, rinsed and thinly sliced) Essential for that delicate, sweet flavor.
  • 4 to 5 cloves garlic, minced Adds incredible aroma and depth.
  • 1 medium head (about 500g) cauliflower, cut into florets The star of this soup, providing creaminess and nutrition.
  • 300 g white potatoes (about 2 large), diced They add body and heartiness to the soup.
  • 3/4 cup red lentils, rinsed A fantastic source of protein and fiber, they thicken the soup beautifully.
  • 5 cups vegetable stock The flavorful base of the soup.
  • 2 sprigs fresh thyme or 1/2 teaspoon dried thyme Herbaceous notes bring everything together.
  • 1 teaspoon salt Enhances the flavors of all the ingredients.
  • 1/4 teaspoon ground black pepper A bit of spice to round out the dish.
  • 1/2 cup regular milk (optional) For extra creaminess, substitute with almond milk or any other non-dairy milk.

Method
 

Preparation
  1. Heat a large Dutch oven or pot over medium heat. Add the unsalted butter. Once melted, toss in the leeks and cook for about 5 minutes until soft and lightly caramelized.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Rinse the red lentils in a colander under cold water until it runs clear, then drain well.
  4. Add the cauliflower florets, diced potatoes, rinsed lentils, thyme, salt, and pepper to the pot.
  5. Pour in the vegetable stock and stir to combine all ingredients.
  6. Bring the soup to a boil, then reduce the heat and let it simmer for 25 to 30 minutes until the potatoes and lentils are tender.
  7. Remove from heat and stir in a splash of milk for added creaminess. Use an immersion blender to partially blend the soup or blend until completely smooth if preferred.
  8. Ladle the soup into bowls and enjoy it as is, or with grilled cheese for dipping.

Notes

This soup keeps excellently! Store leftovers in an airtight container for up to 4 days in the fridge or freeze for about 3 months. Omit the milk if freezing. You can also customize the recipe with different vegetables or spices according to your preference.