We went to a bazaar at church last week, and there were some farm stands. One of them had leeks, and JP really wanted to buy some. I went along with it, mainly because my inner 12-year-old got a giggle out of saying, “sure, take a leek”, but I really wasn’t sure what I was going to do with them. I think I may have had potato leek soup (I am 99.9% sure I’ve never made it, although apparently I considered it once, as you’ll see below). But I’m not eating potatoes, didn’t have any potatoes on hand, and didn’t want to go buy potatoes that I’m not eating. I gave it some thought and decided I could sub cauliflower for the potatoes. I was a little nervous, though, because the last time I made cauliflower rice, JP asked me to please stop making cauliflower!
I found I actually had a potato leek soup recipe, but I don’t think I can credit that recipe because basically the only the thing the same from that recipe to this is the leeks. Some changes were for strategic reasons and there was one happy accident when I grabbed the wrong spice and didn’t realize it till it was in the soup! And…after two spoonfuls, JP told me, “this is great – you have to make it again”. And he knew there was cauliflower involved! So take a leek and try this soup – even people who are sick of cauliflower like it!
Cauliflower Leek Soup – serves 2-4 (see note below)
2 leeks (white and light green part only)
2 tablespoons olive oil
12 oz. cauliflower (frozen or fresh)
1 teaspoon garlic, minced
4 cups vegetable broth
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon salt
Ground pepper
1/4 cup cream
Dash hot sauce (I used Frank’s)
Prepare leeks – cut off dark green top and root bulb. Cut remaining piece lengthwise and soak in water for 15 minutes. Rinse each piece off to remove any lingering dirt and dice. Heat oil in large soup pot over medium heat. Saute leeks, cauliflower, and garlic for five minutes or until leeks are translucent, stirring often to avoid burning garlic.
Add vegetable broth, basil, oregano, salt and pepper. Turn heat up and bring to a boil. Reduce heat, cover, and simmer for one and one-half hours.
Take soup off heat and allow to cool slightly. Blend in three batches on “blend” setting of blender until creamy, putting blended soup into another pot or a bowl.
Add cream and hot sauce and stir well. Reheat on medium-low, stirring often.
Enjoy!
NOTE on serving size: As a side dish or with a sandwich, it would easily serve 4. If you eat it by itself, it will serve 2 with a little left over.
