Cauliflower Potato Leek Soup
gluten free | dairy free
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warm and cozy
no heavy cream!
healthy and kid friendly
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Ingredients
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STEP 1
Chop the cauliflower into florets and roast for 25 minutes.
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STEP 2
At the same time, air fry a sliced baguette for croutons to top the soup.
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STEP 3
Sweat the leeks, garlic, and spices in some olive oil.
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STEP 4
Add the cauliflower, potatoes, and broth to the large pot. Cover and simmer for 20 minutes until fork tender.
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STEP 5
CAREFULLY transfer soup to a blender. Only fill the bucket halfway and be sure to remove the steam cap and cover with a cloth. Blend slowly.
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STEP 6
Plate the blended soup and top with croutons, fresh herbs, hot sauce, etc. Enjoy!
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Find the full recipe at
oliviaskitchen.com
Find the full recipe at
oliviaskitchen.com
Get the recipe!
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