Leek Potato Parsnip And Cauliflower Soup Recipe 365

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CAULIFLOWER LEEK POTATO SOUP



Cauliflower Leek Potato Soup image

Rich & creamy vegetarian cauliflower potato leek soup that is very flavorful, delicious, and healthy. Check this refreshing mid-week dinner soup that is made only from 8 simple ingredients that will surprise you with how tasty it is.

Provided by Victoria

Categories     Soups

Time 45m

Number Of Ingredients 9

1 tablespoon of Olive Oil.
2 tablespoons of Butter.
2 ½ cups of Leek.
5 cups of Cauliflower.
3 ½ cups of Potatoes.
4 ¼ cups of water.
2 tablespoons of Parmesan.
3 tablespoons of Sour Cream.
1 teaspoon of salt, or to taste.

Steps:

  • Take a deep pan, put oil and butter in it.
  • When the butter has melted, add the leeks and cook it until it will become soft. This will take about 3 minutes.
  • When the leeks have softened, add the potatoes, salt, and mix well all the vegetables. Cook all vegetables for another 2 minutes.
  • After that, pour boiling water over all our ingredients. Set the medium heat and let the vegetables boil until the potatoes are almost ready. This will take about 10 minutes but may differ depending on the type of potatoes you will use.
  • When the potatoes are almost ready, add the cauliflower and let them boil for about 7-8 minutes on medium heat.
  • When the cauliflower has softened, blend the soup until you get a homogeneous consistency.
  • Turn off the heat, add the sour cream and cheese you decided to use. In my case, I used parmesan.
  • Mix well all the ingredients. Our cauliflower leek potato soup is ready to be served.

Nutrition Facts : Calories 264 Cal

CAULIFLOWER, LEEK, AND PARSNIP SOUP



Cauliflower, Leek, and Parsnip Soup image

This soup is a bowl of comforting goodness. Perfect for a cold day, a bad day, or any day you need an easy dinner that will last (hello, freezer!). Make a big batch and enjoy the tasty nutrients these powerhouse veggies have to offer. Cauliflower is one of my favorites, as it adds a delicate creaminess to any dish and packs in Vitamin C, K and potassium. Are you a practitioner? Check out our all-in-one system to grow your business.

Provided by Matt Tilley

Categories     Soup

Time 20m

Number Of Ingredients 9

2 tsp organic olive oil
1 head cauliflower
2 leeks (trimmed, washed, white parts sliced thinly)
2 medium parsnips (peeled and cut up roughly)
1 small onion (chopped)
2 cloves garlic (minced)
1 liter organic vegetable stock
1 tsp sea salt (plus additional to taste)
cracked black pepper

Steps:

  • Heat olive oil over medium high heat in a soup pot. Once heated, add onion, garlic, leek, and salt. Saute for five minutes, stirring frequently to prevent garlic from burning. When onions and leeks have softened, add cauliflower and parsnip. Saute another 5 minutes, stirring frequently. Add vegetable stock, bring to a boil, then reduce to a simmer. Simmer until vegetables are fork tender. Add pepper and any additional salt. Carefully pour into a vitamix or blender and blend until smooth.

LEEK, POTATO, PARSNIP AND CAULIFLOWER SOUP RECIPE - (3.6/5)



Leek, Potato, Parsnip and Cauliflower Soup Recipe - (3.6/5) image

Provided by eatclean

Number Of Ingredients 11

3 tbsp olive oil
2 yellow onions, coarsely chopped
3 leeks, white parts, rinse well and chop
2 parsnips, peeled and coarsely chopped
2 cups cauliflower florets
5 medium sized potatoes, peeled and cubed
2 cloves garlic, chopped
1 tsp sea salt
8 cups chicken stock
2 bouillon cubes for flavour if necessary
freshly ground black pepper to taste

Steps:

  • In dutch oven, heat oil over medium heat. Add onions, leeks, parsnips and cauliflower and cook, stirring constantly for about 10 minutes until veggies begin to softer. Add potatoes, salt, garlic and stock. Bring to boil. Reduce heat and simmer for 40 minutes until veggies are tender. Puree soup with immersion blender. Adjust flavour with salt/pepper. (try adding some milk for creaminess)

CREAMY LEEK AND PARSNIP SOUP



Creamy Leek and Parsnip Soup image

This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips - think leek and potato soup, but with more depth of character. It's very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.

Provided by David Tanis

Categories     weeknight, soups and stews, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 large leeks, trimmed and cut into 1/2-inch pieces (about 4 cups)
6 medium parsnips, peeled and cut into 1/2-inch pieces (about 4 cups)
2 teaspoons kosher salt
Black pepper
1 bay leaf
1 teaspoon ground turmeric
4 garlic cloves, minced
6 cups water, chicken broth or vegetable broth
Extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)

Steps:

  • Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
  • Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
  • Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
  • With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
  • Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.

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  • In a large heavy bottom pot, add the oil and butter and preheat over medium heat, add the leeks along with a pinch of salt and cook until slightly caramelized and softened, about 10 minutes.
  • Add the potatoes and cauliflower and enough stock to cover about two inches above the veggies, bring to a boil, partially cover, simmer on low until the potatoes are tender.
  • Once the potatoes are tender, taste for seasoning and adjust to your preference, remove from the heat, puree using an immersion blender then stir in the half and half and put back on low to keep it warm, meanwhile make your topping.
  • In a small skillet, add the oil, once hot over medium heat, add the remaining 1/4 cauliflower head (finely chopped) and garlic, saute until they get brown and crispy, at the last minute, add in the parsley and season with salt and pepper.

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