This is a delicious and easy cauliflower leek soup recipe with added turmeric and ginger for more flavor. It is a perfect comfort food. Totally optional, but topping with parsley and fried mushrooms turns out delicious. I also love to fry cubed potatoes in an air fryer and use those as croutons (for a gluten free option) or bread croutons with some spices is super delicious too.
3 leeks, washed well (in between the leaves, that’s where all the dirt is hiding)
1/2 cauliflower cut in florets
2 tbsp olive oil
1/2 chopped onion
3-4 finely chopped garlic cloves
3 medium potatoes, cubed
Heavy cream, about 1 1/2 cup
1 tbsp turmeric
1 tbsp dry ginger (or fresh)
Salt and pepper to taste
Italian parsley to garnish
Step 1 - Sauté Vegetables
Begin by sauteing diced onions and chopped leeks in olive for about 5 minutes. Add cauliflower florets and stir. After a few minutes add garlic and potatoes, and simmer for an additional 6-8 minutes. Add just enough boiling water tot eh pot to cover all the vegetables. Lid the pot, and cook on medium heat for about 15 minutes, or until potatoes are thoroughly cooked and fork-tender.
Step 2 - Blend the Vegetables
Turn the heat off, and use an immersion blender to blitz all the vegetables until smooth.
Step 3 - Add Heavy Cream and Season
Turn on the heat again and add heavy cream, salt, pepper, turmeric and ginger. Bring to boil and then turn off the heat. If the soup if too thick, adjust the consistency bu adding more cream.
Step 4 - Garnish
Top the soup with chopped parsley, croutons or fried mushrooms.
Enjoy the delicious and creamy cauliflower soup with a warm baguette!