Taste-tested and approved by two 18 month old girls and one seven year old boy. Note that the kids didn’t even care that this soup is virtually fat-free and so good for you it should come with a halo. Nope, they just slurped it down.
Even though the short set likes it, this soup has a grown-up vibe. It tastes like something you might be served in a fancy French bistro. I’m not sure if its glamour results from the leeks (the French love leeks) or the silky texture, thanks to my immersion blender. If you don’t have one of these babies, go ahead and get one. You won’t regret it. They’re about $12 at Superstore. I use mine all the time, but especially in January when soup is all I want to eat, in penance for December.
Leeks are in peak season in January. Yay Leeks! Januarys are tough here in Saskatchewan, so we take our excitement where we can get it.
For a long time I thought leeks were just fancy onions, but not so. They have a sweet mellow flavour and they are way more fun to prepare than onions. When you slice them lengthwise and remove the roots, they look like the pages of a book. (Yes, I am one of those people who can amuse herself by preparing vegetables.) Sure, you have to wash them because they hold sand, but there are no annoying papery onion skins to deal with. Nevertheless, if your fridge is leek-less, and you have onions on hand, go with the onions.
Ideas to top it off: black pepper, slices of green onion, chopped parsley, grated parmesan, or sunflower seeds.
- 2 tablespoons of olive oil, butter, or vegan butter
- 4 leeks, white and light green parts only, washed and chopped
- 2 garlic cloves, finely chopped
- 1 medium to large cauliflower (900 grams or 2 pounds before trimming)
- 6 cups of vegetable broth*
- Heat the olive oil in a large saucepan.
- Add the chopped leeks and cook over medium heat for about 3 minutes.
- Add the chopped garlic and stir for about 30 seconds.
- Add the cauliflower. Stir and cook for another 3 minutes.
- Add the vegetable broth and simmer until the cauliflower is very tender: 20 minutes or more, until the cauliflower falls apart easily when you test it with a fork.
- Puree the soup with an immersion blender, or carefully transfer it in small batches to a regular blender.
If the cauliflower is small, make 5 cups of broth instead.