Soup can be comforting in the winter. This rendition of the traditional potato leek soup is gluten-free, dairy free, and is a low carb version. It has more depth of flavors and textures with the addition of sautéed mushrooms, chopped celery, and peas. Enjoy!
Prep time 20 minutes, cook time 40 minutes
6 cups chopped cauliflower florets (about a 2 lb head of cauliflower)
2 cups chopped leeks (about 3 medium-sized)
4 cups cubed and peeled russet potatoes (about 2 large organic potatoes)
3 cloves garlic, minced
1 Tbsp olive oil
4 cups vegetable or chicken broth
1 1/2 cups unsweetened almond milk
1/4 tsp sea salt
1/4 tsp pepper
1 cup chopped mushrooms
2 cups chopped celery
1 cup frozen peas
4 tsp fresh chives, chopped
Rinse the leeks well, being careful to remove all grit, chop veggies.
In a large pot over medium heat, warm 1 Tbsp olive oil. Add the leeks and garlic and cook for 2-3 minutes. Next stir in the potatoes and the cauliflower, sprinkle with salt & pepper and stir and cook for another 5 minutes. Pour in the broth, bring to a boil, then reduce to a simmer and cook for about 20 minutes, until vegetables are cooked.
While soup is simmering, sauté mushrooms in 1 Tbsp of oil for three minutes. Season with salt & pepper. Add the celery and cook for another 2 -3 minutes. Stir in the frozen peas to stop the cooking process and set aside. If you would like to top your soup with gluten free croutons, start that now. *
When the soup’s cauliflower and potatoes are tender, use an immersion blender to puree the vegetables until smooth. Pour in the nondairy milk and stir together until thoroughly heated. If you prefer the soup to have a thinner texture, simply add more milk and puree until desired consistency is reached. Stir in the mushrooms, celery, peas. Distribute the soup into separate bowls, top with fresh chives. Homemade gluten free croutons are optional. Serve warm and enjoy!
* Homemade croutons: Preheat the oven to 400°F. Slice your favorite bread into 1-inch squares and spread out on a lined baking sheet. Spray with olive oil and a sprinkle of sea salt then bake for about 10 minutes, until just crispy.
Cook Remodeling services the following East Phoenix Valley Cities;
Scottsdale, Arcadia, Ahwatukee, Chandler, Sun Lakes, Tempe, Mesa, Gilbert, Queen Creek, Florence, Paradise Valley, Cave Creek, Fountain Hills, and Rio Verde