Garlicky Cauliflower, Potato, and Leek Soup

Garlicky Cauliflower, Potato, and Leek Soup | Ingredient Spotlight | Cook Smarts by Jess Dang

In the previous Cauliflower Ingredient Spotlight, we showed you how to make a rich and decadent gratin. In this next recipe, we’re going to present a cauliflower recipe that only tastes and feels rich but lacks those heavy, rich calories.

As this blog grows, readers will quickly figure out that I love my immersion blender. Blending soups is one of the easiest ways to bring a lot of vegetables together for quick weeknight meal. I have to confess that in the past, I rarely used cauliflower in these blended soups. These days though, I’m trying to eat more low-glycemicky, and cauliflower makes a great potato substitute. Instead of just a standard potato leek soup, I’ve created a healthier version by using cauliflower for half the potatoes and also amping up the flavor with garlic and onion. In my version, I’ve used just the stems and stalks of the cauliflower and reserved the prettier florets for something else (like my gratin). Feel free to use the entire cauliflower though (and also skip the potato altogether). For parents of babies over 8 months, this recipe can also be made into baby food. Start off with less broth, puree, and reserve a few servings for baby. Then pour in more broth and re-blend for your soup. Recipe and photo recipe below.

Garlicky Cauliflower, Potato, and Leek Soup
Recipe Type: Soup
Author: Jess Dang
Serves: 6-8
Ingredients
  • 1 head of cauliflower
  • 1 russet potato
  • 1 white or yellow onion
  • 4 to 6 cloves of garlic (depends on how garlicky you’re going)
  • 1 large leek or 2 smaller ones
  • 1 quart of stock (chicken or veggie both are great)
  • Olive oil
  • Salt & pepper
Instructions
  1. [img src=”http://www.cooksmarts.com/wp-content/uploads/2012/03/20120306-Cauliflower-Soup-01-650×430.jpg” width=”650″ height=”430″ class=”aligncenter size-large” title=”20120306-Cauliflower-Soup-01″ alt=”Garlicky Cauliflower, Potato, and Leek Soup | Ingredient Spotlight | Cook Smarts by Jess Dang”]
Prep (can be done up to 5 days ahead)
  1. Cauliflower: Rinse; Remove leafy stalks from bottom of cauliflower; Trim off stems from florets; Rough chop [img src=”http://www.cooksmarts.com/wp-content/uploads/2012/03/20120306-Cauliflower-Soup-02-650×430.jpg” width=”650″ height=”430″ class=”aligncenter size-large” title=”20120306-Cauliflower-Soup-02″ alt=”Garlicky Cauliflower, Potato, and Leek Soup | Ingredient Spotlight | Cook Smarts by Jess Dang”]
  2. Potato: Peel; Chop into similar-sized cubes [img src=”http://www.cooksmarts.com/wp-content/uploads/2012/03/20120306-Cauliflower-Soup-03-650×430.jpg” width=”650″ height=”430″ class=”aligncenter size-large” title=”20120306-Cauliflower-Soup-03″ alt=”Garlicky Cauliflower, Potato, and Leek Soup | Ingredient Spotlight | Cook Smarts by Jess Dang”]
  3. Onion: Rough chop
  4. Garlic: Peel and rough chop
  5. Leeks: Trim off dark green ends; Rough chop the white / lighter green parts [img src=”http://www.cooksmarts.com/wp-content/uploads/2012/03/20120306-Cauliflower-Soup-04-650×430.jpg” width=”650″ height=”430″ class=”aligncenter size-large” title=”20120306-Cauliflower-Soup-04″ alt=”Garlicky Cauliflower, Potato, and Leek Soup | Ingredient Spotlight | Cook Smarts by Jess Dang”]
  6. All ingredients minus the garlic can just all be dumped into the same air-tight container / bag; garlic should be stored separately
Tools
  1. quart soup pot (a dutch oven would be perfect for this job)
  2. Immersion blender
Make
  1. Prep all ingredients (directions above) if you haven’t already done so
  2. Let pot warm up over medium-high heat; and add about 1 to 2 tbs olive oil
  3. Give the oil some time to warm up and then add garlic
  4. [img src=”http://www.cooksmarts.com/wp-content/uploads/2012/03/20120306-Cauliflower-Soup-05-650×430.jpg” width=”650″ height=”430″ class=”aligncenter size-large” title=”20120306-Cauliflower-Soup-05″ alt=”Garlicky Cauliflower, Potato, and Leek Soup | Ingredient Spotlight | Cook Smarts by Jess Dang”]
  5. Give the garlic some time to release its aromatics and then add the other ingredients
  6. Pour enough broth to cover all ingredients (parents, if you’re making baby food, add less broth to get a thicker puree)
  7. [img src=”http://www.cooksmarts.com/wp-content/uploads/2012/03/20120306-Cauliflower-Soup-06-650×430.jpg” width=”650″ height=”430″ class=”aligncenter size-large” title=”20120306-Cauliflower-Soup-06″ alt=”Garlicky Cauliflower, Potato, and Leek Soup | Ingredient Spotlight | Cook Smarts by Jess Dang”]
  8. Cover and bring to a boil
  9. Lower heat, leave covered, and let the ingredients simmer for about 20 minutes
  10. Remove from heat and let cool before pureeing
  11. Puree soup with immersion blender
Serve with [br]Meat and potatoes (or really cauliflower)? A juicy flank steak [br]Soup and salad? A cobb salad [br]Soup and sandwich? Grilled cheese or a BLT
Substitutes and supplements [br]If you’re not on a low-glycemic / carb diet, spoon this into a sourdough bread bowl on a cold winter night [br]Pour in a can of beer with the broth for a deeper taste [br]Potential garnishes: cheddar, chives, parsley, sour cream
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