Description
A comforting and creamy blend of cauliflower, potatoes, and leeks, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 leeks, sliced and rinsed
- 4 to 5 garlic cloves, minced
- 1 medium head (about 500g) cauliflower, cut into florets
- 300 g white potatoes (about 2 large), diced
- 3/4 cup red lentils, rinsed
- 5 cups vegetable stock
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Optional: 1/2 cup regular milk
Instructions
- Sauté the base: In a large Dutch oven or pot, melt the butter and cook the sliced leeks until soft and lightly caramelized, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine ingredients: Rinse the red lentils and add the cauliflower florets, diced potatoes, rinsed lentils, thyme, salt, and pepper to the pot. Pour in the vegetable stock and stir.
- Simmer: Bring the mixture to a boil, then reduce to a simmer. Cook for about 25 to 30 minutes, or until the potatoes and lentils are tender.
- Blend: Remove from heat. For extra creaminess, stir in the milk. Use an immersion blender to partially blend the soup, leaving some chunky bits for texture.
- Serve: Ladle into bowls and enjoy on its own or with a grilled cheese toastie for dipping.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg