Ingredients
- 1 medium head of cauliflower, broken into florets
- 1 medium carrot, shredded
- ¼ cup chopped celery
- 1 medium leek, cleaned and chopped
- 2½ cups water
- 2 teaspoons chicken or vegetable bouillon
- 1 clove garlic, minced
- Salt and pepper, to taste
- Fresh herbs (optional, such as thyme or parsley)
Instructions
Prepare the Vegetables:
- Wash and chop all vegetables.
- Break the cauliflower into florets, shred the carrot, clean and chop the leek, and dice the celery.
2. Cook the Soup:
- In a large pot, bring water to a boil.
- Add cauliflower, carrot, celery, and leek. Reduce heat and simmer for 20 minutes, or until the vegetables are soft.
3. Add Seasonings:
- Stir in bouillon, minced garlic, salt, and pepper.
- Add fresh herbs like thyme or parsley for extra flavor.
4. Blend Until Creamy:
- Use an immersion blender to puree the soup until smooth.
- If using a regular blender, let the soup cool slightly before blending in batches.
5. Adjust & Serve:
- If the soup is too thick, add a little more water to reach your desired consistency.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh herbs or a drizzle of olive oil.
Notes
- Make It Vegan: Use vegetable bouillon instead of chicken.
- Boost Protein: Stir in lentils, chickpeas, or tofu for added protein.
- Spice It Up: Add red pepper flakes, turmeric, or cumin for extra flavor.
- Creamier Texture: Blend in a small amount of coconut milk or Greek yogurt.
- Chunky Option: Instead of blending fully, leave some vegetable chunks for a more rustic texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups & Stews
- Method: Simmering, Blending
- Cuisine: Healthy, Weight Loss
- Diet: Gluten Free
