It is cold. Between Saturday and today, it got really, really cold. I wanted soup anyway, but as it’s the first Monday of the month I needed to make a big batch to take to Ronald McDonald House. This soup is almost as easy as those just-add-water mixes, and it’s a million times tastier.
Poor cauliflower got a bad reputation as a healthy alternative to potatoes. Because we’re used to seeing it white? Because it goes well in soup with leeks?
This soup is delicious, and using cauliflower makes it super easy. No potatoes to scrub or peel. Just chunk the cauliflower and boil and steam it. Cleaning the leeks takes the longest, but even that is quick.
For this large batch, I used four large leeks, sauteed briefly in a olive oil, two heads of cauliflower, and about 6 cups of vegetable broth. It’s okay if not all the cauliflower is submerged in the broth. Cook for 20-25 minutes until the vegetables are tender.
This is where you’ll want an immersion blender. I still make a mess with the immersion blender, but it would be worse trying to transfer the soup to a stand blender. Blend the soup, add a little nutmeg (or other spices, but I like it with the nutmeg) and finish with some almond milk to make this extra creamy. I like mine with some black pepper on top.
Voila! Easy soup. Perfect for cuddling weather.