LEEK, POTATO, PARSNIP AND CAULIFLOWER SOUP RECIPE - (3.6/5)

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Leek, Potato, Parsnip and Cauliflower Soup Recipe - (3.6/5) image

Provided by eatclean

Number Of Ingredients 11

3 tbsp olive oil
2 yellow onions, coarsely chopped
3 leeks, white parts, rinse well and chop
2 parsnips, peeled and coarsely chopped
2 cups cauliflower florets
5 medium sized potatoes, peeled and cubed
2 cloves garlic, chopped
1 tsp sea salt
8 cups chicken stock
2 bouillon cubes for flavour if necessary
freshly ground black pepper to taste

Steps:

  • In dutch oven, heat oil over medium heat. Add onions, leeks, parsnips and cauliflower and cook, stirring constantly for about 10 minutes until veggies begin to softer. Add potatoes, salt, garlic and stock. Bring to boil. Reduce heat and simmer for 40 minutes until veggies are tender. Puree soup with immersion blender. Adjust flavour with salt/pepper. (try adding some milk for creaminess)

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