This non-dairy cauliflower soup of course features cauliflower — but leeks add flavor, and carrots add color. Best of all, the puréed cauliflower provides a silken texture that’s both satisfying and comforting. The core of the cauliflower head is as flavorful as the florets, so be sure to include it in the soup.
• 1 head cauliflower (including core, but leaves removed), roughly chopped
• 6 cups chicken broth or other neutral-tasting broth
• 4 cloves garlic, whole
• 3 tbsp chicken fat or olive oil
• 1 large leek (white and tender green parts) split lengthwise, trimmed, and thinly sliced
• 1 large carrot, peeled and finely diced
• Salt and freshly ground pepper (preferably white pepper), to taste
• Fresh nutmeg for grating
1. Combine the cauliflower, broth, and garlic in a saucepan and bring to a boil.
2. Reduce the heat and continue to boil gently for about 30 minutes, until the cauliflower is soft enough to break apart with a spoon.
3. Meanwhile, melt the chicken fat in a large, heavy saucepan over medium-low heat.
4. Add the leek and carrot, cover, and cook the vegetables over low heat, stirring occasionally, for 15 to 20 minutes, until the leeks become very tender but not browned.
5. Using an immersion blender, purée the cauliflower and broth mixture until smooth, and then add to the saucepan with the leek and carrot. If you don’t have an immersion blender, purée the cauliflower mixture in batches in a regular blender and add to the leeks and carrots as each batch is puréed.
6. Heat the soup over very low heat.
7. Taste it and add salt and pepper as needed.
8. Serve your cauliflower and leek soup hot, grating a little nutmeg over each serving.
Try these other warming soups with vegetables and read about homemade chicken broth: