CAULIFLOWER LEEK SOUP
2 cups leeks, halved and sliced
2 tbsp butter
2 garlic cloves, minced
6 cups cauliflower florets
6 cups water
1 vegetable stock cube
salt, to taste
black pepper, to taste
2 cups peas, fresh or frozen
In a saucepan, over medium heat, melt butter, add leeks and cook for 1 – 2 minutes. Add garlic, cook for additional 30 seconds then add cauliflower, water, vegetable stock cube and season with salt and black pepper. Cook partially covered until vegetables are soft and cooked through.
Remove from the heat and let it cool for a few minutes. Puree with hand blender until desired consistency.
To the soup add peas and cook for another 5 – 10 minutes. Serve.
- You can serve Cauliflower Leek soup to your vegetarian guests, and if you want to make it vegan, switch butter for extra virgin olive oil.
- In my experience, children love this soup because it is mild and in “good” color, so you can serve it to young children attending your party.
- If serving at buffet or food station, keep it in food warmer.