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Creamy Cauliflower Potato Leek Soup

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"One of my favorite food memories is making Vichyssoise with my Grammy for New Year's Eve. She made this traditional French potato and leek soup with all the rich goodness of cream. For the Dr. Yum website, we created a vegan version of this soup by adding cauliflower and using coconut milk for that rich, creamy feel. I hope this will be a favorite for your family." - Wendy Cannon, a cooking instructor at the Dr. Yum Project Kitchen

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
2 cucharadas aceite de olivo
aceite de olivo
2
cucharadas
1 small cebollas, picado
cebollas
1
small
picado
3 grande leeks, rodajas delgadas (white and light green part only)
leeks
3
grande
rodajas delgadas
white and light green part only
5 mediano russet potatoes, pelado o picado
russet potatoes
5
mediano
pelado o picado
chopped cauliflower
2
tazas
4 clavos ajo, picado fino
ajo
4
clavos
picado fino
1 cucharadita sal
sal
1
cucharadita
½ cucharadita pimienta negra
pimienta negra
½
cucharadita
1½ cucharaditas tomillo seco
tomillo seco
cucharaditas
½ cucharadita dried rosemary
dried rosemary
½
cucharadita
½ cucharadita ground coriander
ground coriander
½
cucharadita
5 tazas caldo de vegetales (bajo en sal)
caldo de vegetales
5
tazas
bajo en sal
opcional: 2 cucharadas jugo de limón
opcional: jugo de limón
2
cucharadas
ojas de laurel
2
1-13.5 fl. oz. can leche de coco
leche de coco
1-13.5
fl. oz. can
opcional: cebollitas verdes (picado)
opcional: cebollitas verdes
picado
opcional: queso cheddar rallado
opcional: queso cheddar rallado

METODÓ

In large bowl of water, soak sliced leeks to remove dirt. Drain leeks and lightly dry on a clean towel. In a large pot over medium heat, heat oil. Add leeks and onion to saute until softened, then add garlic and saute until fragrant. Add potatoes, cauliflower, salt, thyme, rosemary, and coriander and stir to combine. Add vegetable broth, bay leaf, and pepper. Increase heat to bring the mixture to a simmer. Reduce heat to low and cook for about 15 minutes, until potatoes are fork tender. Remove pot from heat and discard bay leaves. Stir in coconut milk and optional lemon juice. Using an immersion blender, blend until smooth and creamy. If needed, a regular blender can be used to blend the soup in small batches. Serve with fresh ground pepper and optional chopped green onions and grated cheese.

comida de infantes:

Soups are a great way to introduce many flavors to a baby at once and it's easy to get to that "just right" consistency by blending. This soup is already pretty smooth but for a brand new eater you can blend a portion even smoother. Keep in mind this recipe includes dairy, one of the high allergen foods that can be introduced early to babies. If you have concerns about introduction of dairy for any reason, talk to your pediatrician.

Tiempo de preparacion
20 min
Tiempo de cocinar
30 min
Sirve:
8
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I love the creaminess and it tastes fulfilling!” —Trina, a grown up
😫😟😐😀😍 “So smooth and yummy!” —Katie, a grown up
😫😟😐😀😍 “Love the rich potato flavor and creamy texture!” —Laura, a grown up