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
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Ingredients
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2 tablespoons
olive oil
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2
medium leeks, white and light green parts only, washed and thickly sliced
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Salt to taste
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2-3
garlic cloves, peeled and lightly crushed with a knife
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6 cups
water
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1 1/2 pounds
cauliflower (about 1 medium head), cored and chopped
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12 ounces
broccoli florets (from about 1 medium bunch)
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Freshly ground black pepper or white pepper to taste
Directions
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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.
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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.
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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.)
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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.
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