Cauliflower, Potato & Leek soup
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 4
Ingredients
- 1 cauliflower head
- 2 large potatoes
- 1 leek, white part only
- ½ medium red onion
- 2 small garlic cloves
- ¼ cup fresh parsley leaves and stalks
- 2 tablespoons fresh dill
- 1 ½ tablespoons olive oil
- 750ml quality vegetable stock
- Salt and pepper, to taste
- 180-200g quality fetta (optional)
Instructions
- Wash vegetables well
- Cut cauliflower and potatoes into small pieces
- Finely slice leek and onion
- Finely chop garlic, parsley and dill
- Heat oil in a large saucepan on med-high heat
- Add leek and onion cooking for a few minutes until fragrant & softened
- Add garlic, cooking for a few minutes
- Add cauliflower, potatoes, stock and bring to the boil
- Season to taste, add the herbs, lower heat and simmer for 40-45 minutes until vegetables are tender
- Remove from heat, allow to cool slightly
- If using fetta cheese, add this now
- Either blitz with a hand blender or in a blender (in batches) until smooth
- Serve or allow to cool and store in an airtight container in the fridge for up to five days.
Notes
So smooth and creamy, you’ll be convinced this soup has cream in it.
Simply pop it on the stove and walk away!
A blender can also be used for this recipe though note that you may need to do so in batches.
Not a vegetarian? Quality chicken stock works a treat for this recipe too!
TOP TIP - Double the recipe and freeze the leftovers for those extra busy weeks.
Simply pop it on the stove and walk away!
A blender can also be used for this recipe though note that you may need to do so in batches.
Not a vegetarian? Quality chicken stock works a treat for this recipe too!
TOP TIP - Double the recipe and freeze the leftovers for those extra busy weeks.
