Sunday nights are becoming soup night at my house. It’s a homey way to get in some healthy nutrients after the indulgences of the weekend. Even better, it makes sure that I am half way to a healthy lunch for at least the two days that follow.
And last night, like so many Sunday nights, I had all the things I needed to make up a delicious pot of hearty steaming soup. I always pick up what I need on Saturday so I have no excuse to turn to takeout.
I’ve always wanted to make Potato and Leek Soup, a French dish, but thought that cauliflower might be an excellent addition — my take on a classic. I’ve used cauliflower to make faux mashed potatoes in the past, so why not use them to bump up the nutrition of a potato soup?
In case you haven’t heard, cauliflower has a lot of Vitamin C, plus a good bit of Vitamin K and folate as well. Plus, it’s so incredibly low in calories.
Here’s basically everything you need to get your soup started.
I chopped up my potatoes and added them, plus my cauliflower, to a big pot of simmering vegetable stock.
I minced the shallot, chopped the leeks, and added them to a hot skillet with a bit of extra virgin olive oil.
Aren’t they gorgeous? They’re so curly, and lovely, and French.
A little more cooking, plus a few herbs and spices and the whole soup was done. Of course I blended mine for perfectly velvety soup.
Potato, Leek, & Cauliflower Soup (serves 6-8)
8 cups vegetable broth
1 pound yukon potatoes, chopped
12 oz. (3/4 pound) cauliflower, chopped into florets
2 teaspoons extra virgin olive oil
1 large shallot, minced
2 leeks, trimmed and chopped
2 teaspoons dried thyme
2 teaspoons dried parsley
2 teaspoons sea salt
1 teaspoon ground black pepper
1 cup skim milk
Bring broth to a simmer in a large pot. Add potatoes and cauliflower. Increase heat and bring to a boil. Reduce heat so that stock continues to boil slightly. Cook Potatoes and cauliflower for at least 30 minutes total.
Meanwhile, heat olive oil in a pan. Add shallots and saute for one minute. Add leeks and saute, stirring often, until leeks began to brown.
Add the leaks and shallots to the pot. Add spices and herbs. Continue cooking until potatoes and cauliflower are very tender and will break up easily with a spoon. Puree with a blender or food processor. Add milk and stir.
Serve immediately or allow to cool and store in an air tight container.
Do you know what went so incredibly well with my soup?
This recipe for Spinach with Pecans and Cranberries.
1 pound yukon potatoes, chopped
12 oz. (3/4 pound) cauliflower, chopped into florets
2 teaspoons extra virgin olive oil
1 large shallot, minced
2 leeks, trimmed and chopped
2 teaspoons dried thyme
2 teaspoons dried parsley
2 teaspoons sea salt
1 teaspoon ground black pepper
1 cup skim milk
Bring broth to a simmer in a large pot. Add potatoes and cauliflower. Increase heat and bring to a boil. Reduce heat so that stock continues to boil slightly. Cook Potatoes and cauliflower for at least 30 minutes total.
Meanwhile, heat olive oil in a pan. Add shallots and saute for one minute. Add leeks and saute, stirring often, until leeks began to brown.
Add the leaks and shallots to the pot. Add spices and herbs. Continue cooking until potatoes and cauliflower are very tender and will break up easily with a spoon. Puree with a blender or food processor. Add milk and stir.
Serve immediately or allow to cool and store in an air tight container.