Cauliflower Leek Soup
I make potato Leek soup frequently but wanted to limit my nightshades for awhile. So I decided to make my soup with cauliflower instead and loved it! It is even creamier than my potato leek soup. I put a little truffle oil on mushroom slices then crisped them up with some leek pieces in my convection oven to use as a topping.
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Ingredients
- 1 Cauliflower About 8 cups
- 1 Leek
- 1 TSP Herb De Province
- 1/4 TSP Coriander Powder Coriander is a strong spice similar to nutmeg. You can substitute freshly ground nutmeg if you like.
- 1 TSP Thyme
- 1 TSP Chopped garlic May use garlic powder
- 1/2 TSP White Pepper
- 1 TSP Himalayan Salt
- 1 Cup Unsweetened coconut milk Use plant milk of choice. I use So Delicious brand.
- 3 Water Enough to cover vegetables
- 3 Brown mushrooms
- 1/4 TSP Truffle Oil Optional
Instructions
- Wash the cauliflower and break into florets. Place in saucepan.
- Trim the leek, discarding the outer leaves and most of the green part. Slice lengthwise and wash thoroughly to remove sand and dirt from between the layers. Set aside a few of the greener pieces to crisp up for the topping. Add to the saucepan with the cauliflower.
- Cover the cauliflower and leeks with water and place on medium heat to cook.
- Wash and slice the mushrooms. Place your finger in the truffle oil and rub each slice of the mushrooms. Use more if necessary but use sparingly as truffle oil is very strong in flavor. Salt the mushrooms and place on a sheet pan with a rack along with the leek pieces. Place in convection oven at 375° F for about 20 minutes.
- Check on the cauliflower. The water level may have reduced about a third and the cauliflower should be soft. Add seasonings.
- When the cauliflower is very soft, pour the coconut milk into the blender and then add the contents of your saucepan. Blend on low for 1 minute then on high for 2 to 5 minutes until creamy. Add water if necessary to get it the consistency you prefer. (My recipe used 2 cups of the cauliflower water).
- Transfer the soup back to the saucepan and place on low heat to warm the soup through. Add salt and pepper to taste.
- Spoon into bowls and top with mushroom and leek pieces.
- Finish with 2-3 drops of truffle oil and sprinkle of Aleppo pepper (optional)
Notes
This is a Snap pea Sheep recipe
You could follow any potato soup recipe and substitute the cauliflower instead.
Do not overcook the cauliflower or it may turn bitter and sulfuric tasting. It should still be very white. Yellowing is a sign of overcooking.
Personally I like truffle oil but it is truly just a perfumed oil. I use a very small amount as a few drops is plenty. It heightens the flavor of the mushrooms to a new level.
My husband tried baking the leeks at 275 °F because he thought they might get crisper. They took 1 hour. They were more evenly browned and crispy.
You may also air fry the leeks and mushrooms at 400 °F for 7 to 10 minutes.
