Cauliflower, Potato, & Leek Soup

Creamy cauliflower with fresh leek and garlic croutons

Ingredients

For Soup:

1 head of cauliflower
1 onion
1 large potato
1/3 cup freshly grated parmesan (Optional!)
1/3 tsp oregano
1/3 tsp sage
1/4 tsp salt
1 bunch of leeks

For Garlic Croutons:

2 slices of bread of your choice (I used wheat)
1 head of garlic
2 tbsp butter
1/4 tsp oregano
1/4 tsp thyme

Steps for Soup:

  1. On a pan, caramelize (aka fry) (1 chopped) onion on medium high heat until dark golden brown
  2. To the pan, add (1 chopped) head of cauliflower with (1/3 tsp) oregano, (1/3 tsp sage), and (1.4 tsp salt)
  3. Cook until cauliflower is soft (about 20 minutes on medium high heat)
  4. *OPTIONAL add (1/3 cup) of freshly grated parmesan cheese
  5. Blend the cauliflower / onion / cheese mix using a heat compatible food processor until smooth and silky. If you have a hard plastic food processor, please wait until the cauliflower has cooled down.
  6. Make sure to add water to the food processor if the soup is too thick for your liking
  7. Chop (1) potato into small cubes.
  8. On a clean pan, add a drizzle of olive oil and 1 cup of water. Cook your chopped potatoes until all water has evaporated and/or the potatoes are soft. If all water has evaporated and your potatoes are still not cooked, add more water!
  9. Add cooked potatoes to blended cauliflower
  10.  Chop (1 bunch) of fresh leeks and generously mix throughout the soup

Steps for Garlic Croutons:

  1. On a baking sheet, cut one head of garlic in half. Add olive oil and roast in a 400 degree oven for 25 minutes
  2. Take garlic out of oven and cool
  3. Scoop out the soft garlic into a bowl and add (1/4 tsp) oregano, (1/4 tsp) thyme, and (2 tbsp) butter
  4. Mix into a fine paste
  5. Using a butter knife, coat (2 slices) of bread with garlic / butter mix
  6. Cut the coated bread into crouton sized cubes
  7. Lay on a flat tray and roast in a 350 degree oven for 10 minutes
  8. Top the soup with croutons and enjoy!