Cream of cauliflower soup with leeks and ginger

Votes: 1

How to Make - Creamy Cauliflower Soup with Leeks and Ginger

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 152, total fat 10 G., saturated fats 4 G., proteins 3 G., carbohydrates 14 G., fiber 2 G., cholesterol 20 mg, sodium 449 mg, sugar 2 G.

This creamy cauliflower soup gets a subtle sweetness from leeks, while ginger, garlic, and fresh rosemary add a zesty note. Serve generously sprinkled with freshly ground black pepper and chopped parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
1 cup thinly sliced leek (white and light green parts only)
1 cup chopped peeled potatoes
1 tbsp peeled and chopped fresh ginger
1 fresh sprig of rosemary
2 cups lightly salted vegetable broth
2.5 cups cauliflower florets
0.5 cup garlic clove
1/4 - 0.5 cup heavy cream
Chopped fresh parsley, for serving

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Cooking the dish according to the recipe:

In a medium saucepan, heat the olive oil over medium heat. Add the leeks and cook, stirring, until softened, 3-4 minutes. Add the potatoes, ginger, rosemary, 1/2 tablespoon of salt, and some freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in the broth and 1.5 cups of water and bring to a boil.
Add the cauliflower and garlic and simmer until the potatoes, cauliflower, and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove the soup from the heat and let it cool for at least 5 minutes. Remove and discard the rosemary and puree the soup thoroughly with an immersion blender until smooth (or in 2-3 batches, filling the blender no more than halfway at a time).

Add cream and reheat the soup if needed. Adjust the consistency with water and season with salt and pepper to taste.
Serve the soup hot, sprinkled with parsley and freshly ground black pepper.

Note
When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend the soup until smooth..