Cauliflower Potato Leek Soup

gluten free | dairy free

warm and cozy

no heavy cream!

healthy and kid friendly

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!

Find the full recipe at

oliviaskitchen.com

Find the full recipe at

oliviaskitchen.com

Healthy meals & indulgent desserts for your delicious balanced life.