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Author Notes: This is my lighter revision of the classic broccoli-potato soup. The cauliflower gives a slight sweetness and a bit of body to the soup, without the heaviness of potato. This is a very simple, clean-tasting soup, which you can jazz up however you please. The soup will thicken and darken in color a bit as it sits, and it freezes extremely well. —ieatthepeach
- 2 tablespoons olive oil
- 2 medium leeks, white and light green parts only, washed and thickly sliced
- Salt to taste
- 2-3 garlic cloves, peeled and lightly crushed with a knife
- 6 cups water
- 1 1/2 pounds cauliflower (about 1 medium head), cored and chopped
- 12 ounces broccoli florets (from about 1 medium bunch)
- Freshly ground black pepper or white pepper to taste
- In a large heavy-bottomed pot, heat oil over medium-low heat. Add leeks, garlic, and a pinch of salt; reduce the heat to low and cook, stirring frequently, for 10-15 minutes, or until the leeks are very soft but not browned.
- Add water, increase the heat to medium-high, and bring to a boil. Add cauliflower and a large pinch of salt. Bring the water back to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the cauliflower is very tender.
- Increase the heat to medium-high, and bring the water back to a rapid boil. Add broccoli florets, cover, and cook for 4-5 minutes, or until the broccoli florets are tender and the cauliflower is falling apart. Turn off the heat and puree with an immersion blender, or in batches in a stand blender. (Let it blend for a while–you want the soup as smooth as possible.)
- Season the soup with salt and pepper to taste. Ladle into bowls, and serve warm. Leftovers will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 6 months.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe with Green Stuff