Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
- 2 tablespoons olive oil
- 2 small leeks, washed, trimmed and roughly chopped
- 2 garlic cloves, thinly sliced
- ¼ cup (0.5dl) dry white wine
- 4 cups (9.5dl) vegetable stock
- 6 small potatoes, peeled and chopped
- 1 head cauliflower, cut into florets
- Salt and pepper to taste
- Heat olive oil in a large saucepan over medium-high heat.
- Sauté the leek in the saucepan for 8-10 minutes until soft, stirring often to make sure that they don’t brown. Add the garlic and sauté for 1 minute, stirring often until fragrant. Add the dry white wine and stir constantly until it evaporates.
- Add the vegetable stock, potatoes and cauliflower and bring to boil. Reduce heat to low, cover and simmer for 25 minutes or until the cauliflower and potatoes are soft.
- Blend until smooth, season with salt and pepper to taste and serve.
Recipe by Savormania at http://www.savormania.com/creamy-cauliflower-soup/
3.2.2885