I am a massive soup lover. Soup is like winter’s version of a smoothie. It’s warming, mostly healthy and is basically like a giant hug from your Granny. Can you tell? I really LOVE soup.
Over the years, I’ve shared a few soup recipes, Simple Soup (aka Potato & Leek), Healing Chicken Soup, & A Simple Split Pea Soup; all which I still cook today. Back in 2013 when I shared my first soup recipe, I described myself has having ‘a laissez-faire approach to my soup making’. Not much as changed in five years. To be perfectly honestly my style of cooking hasn’t changed one bit over the years.. my food photography however… well would I like to think that has improved 😉
I absolutely adore Potato & Leek soup, but I have been experimenting with ways to reduce the amount of potatoes in this soup and instead adding some cauliflower/spinach. There is nothing wrong with the humble potato; but increasing the variety of vegetables within the soup just gives me the extra nutrients I need. Also a little side note, potatoes are very high in potassium, something I need to limit as I approach dialysis, so I am attempting to make the potato switch out, before dialysis starts to eliminate my carb withdrawals.
Now I have made this soup many a times in the thermomix; which does the chopping for me; but if I am being honest (shhhh don’t tell my hubby); I do still love to spend time chopping vegetables. It is kind of like my happy place. Chopping leeks always takes me back to my days living in Paris where I spent a lot of my time cooking. Alors… here I present to you my take on Potato, Cauliflower & Leek Soup with some added baby spinach cause we can all add some more greens to our day.
What you need
2 Leeks, 1/2 Small or a 1/4 Giant Cauliflower, 4 small potatoes (you could easily use 2 large ones, I only had smallish potatoes), Butter, 1-1.5L Chicken Stock, Salt, Pepper, Herb of choice (I used coriander) and Baby Spinach.
What to do
Chop all the veggies and make sure you give the leeks a good wash; they often have bits of dirt hiding in them. Add leeks and a good knob of butter (or whatever cooking oil you like to use) to your pot and gentle cook until they are soft and translucent. Next add in your potatoes, cauliflower, herbs and chicken stock (you can also use veggie stock); and bring to the boil.
Reduce the heat and simmer for 45mins – 1 hour. Remembering to give the soup a little stir every now and then. Add in baby spinach before serving.
Leave chunky for a hearty style or blitz in the blender/thermomix/bar mix for a silky smooth soup. I prefer a smoother soup; the blended cauliflower and potato makes it extra creamy and delicious. You can whiz the baby spinach up with all the soup or mix in extra just before serving. I topped my soup with pepper & kimchi to give a little chilli kick and drizzled over a bit of olive oil. You could also add some goat cheese or parmesan on top or a squeeze of a fresh lemon.
If you are a visual learner… here is the visual version. #YoureWelcome
Made with love. Enjoy Xx
emmyoneill.com 