Cauliflower Potato Leek Soup without Cream
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If you’re after a satisfying bowl of comfort without the heaviness, this potato and leek soup without cream totally delivers. It’s a blend of cauliflower, potatoes, and leeks that turns into the dreamiest texture. It's perfect for a cozy weeknight winter warmer and to take for your meal prep.
Equipment
Ingredients
- 30 g (2 tablespoon) butter, see note 1
- 4 cloves garlic, crushed, subs note 2
- 150 g (5 oz) leek, approx.1 leek
- 800 g (1 ¾ lb) potatoes, approx.10, yukon gold or russet, see note 3
- 250 g (9 oz) cauliflower, approx.1, ahead and stalk
- 1 L (4 cups) vegetable stock, or chicken stock
- 15 g (1 tablespoon) white wine vinegar, see note 4
- 80 g (½ cups) greek yogurt, see note 5
- 5 g (2 ½ teaspoon) dried oregano
- salt and pepper, to taste
Instructions
Prepare leeks
- Wash 150 g (5 oz) leek thoroughly.To do this, cut off the green end and the roots, then slice the leek lengthwise. Then, rinse the leek under running water, spreading the leaves apart to get all the grit out.
- Slice the leeks thinly.
Prepare rest of veggies
- Peel 800 g (1 ¾ lb) potatoes and cut into quarters. Cut 250 g (9 oz) cauliflower roughly (including stalk). Dice 4 cloves garlic.
Cook
- Heat 30 g (2 tablespoon) butter over medium heat on the stove then add 150 g (5 oz) leek and 4 cloves garlic. Cook to soften (approx. 3 minutes)
- Add 250 g (9 oz) cauliflower and cook for 2–3 minutes to soften slightly.
- Add 800 g (1 ¾ lb) potatoes, 1 L (4 cups) vegetable stock, 15 g (1 tablespoon) white wine vinegar. Season. Once simmering (bubbles), lower the heat to low and simmer for 20-30 minutes until vegetables are soft and falling apart.
- Turn stove off and let cool slightly before blending (you can do this directly in the pot with a stick blender). Be careful not to overblend as this can make the potatoes gluggy.
- Stir through 80 g (½ cups) greek yogurt, 5 g (2 ½ teaspoon) dried oregano, salt and pepper.
Notes
Note 1 - Butter
Substitute for dairy-free version like margarine or oil.
Note 2 - Garlic
Substitute with 1 tablespoon jarred minced garlic.
Note 2 - Potatoes
Yukon Golds (the slightly yellowy potatoes) or Russets (all-purpose, dirt potatoes) are best picks. Yukons have a naturally buttery flavour while Russets break down a lot easier for blending.
Note 3 - White wine vinegar
Substitutions - white vinegar, apple cider vinegar, lemon juice
Note 4 - Greek Yogurt
Substitute with dairy-free alternatives like a soy, oat or coconut yogurt. You can also use milk and dairy-free milks, but the overall texture will be slightly thinner.
Serve with
Bread, croutons, extra yogurt
Storing
Store in an airtight container in the fridge for up to 4-5 days.
Reheating
Stove. Add to stovetop and reheat on medium-low for approx. 5 minutes until heated through.
Microwave. Reheat on 1 minute intervals until heated through (approx. 2 minutes).
Freezing
Freeze for up to 6 months.
Nutrition
Calories: 279kcalCarbohydrates: 49gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 1088mgPotassium: 1156mgFiber: 7gSugar: 7gVitamin A: 1368IUVitamin C: 75mgCalcium: 109mgIron: 3mg
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