When I started foraging for dinner ingredients this afternoon, I found a few veggies from my CSA box in the fridge. I consulted a few of my favorite cookbooks and invented a soup recipe that was inspired by Deborah Madison's Vegetable Soups cookbook. The result was fantastic! Definitely a repeater (as my husband would say). This soup and some warm bread were the perfect way to punctuate a day filled with snowballs and wet socks.
Potato, Leek, and Cauliflower Chowder
Serves about 6
Milk and aromatics:
2 cups plain soymilk
Several sprigs of fresh parsley and thyme
1/2 onion, sliced
2 garlic cloves, quartered
15 peppercorns
2 bay leaves
Potato, Leek, and Cauliflower Chowder
Serves about 6
Milk and aromatics:
2 cups plain soymilk
Several sprigs of fresh parsley and thyme
1/2 onion, sliced
2 garlic cloves, quartered
15 peppercorns
2 bay leaves
- Combine all ingredients. Bring to a bowl then remove from the heat and set aside.
Soup:
2 Tbsp olive oil
1 large (or 2-3 small) leek(s), thinly sliced
8-10 small red potatoes, chopped with skins on
1 small or 1/2 large cauliflower, chopped
2 bay leaves
3 Tbsp chopped parsley
1 1/2 tsp sea salt
3 Tbsp flour
4 cups water
2 Tbsp olive oil
1 large (or 2-3 small) leek(s), thinly sliced
8-10 small red potatoes, chopped with skins on
1 small or 1/2 large cauliflower, chopped
2 bay leaves
3 Tbsp chopped parsley
1 1/2 tsp sea salt
3 Tbsp flour
4 cups water
- Heat olive oil in a soup pot over medium heat. Add the leeks, potatoes, cauliflower, bay leaves, parsley, and salt. Cover and cook for about 5 minutes, stirring occasionally.
- Stir in the flour then add the water. Bring to a boil then partially cover and simmer until potatoes and cauliflower are soft (about 15 minutes).
- Remove the bay leaves. Strain the milk mixture adding only the milk to the soup then puree the soup with a stick blender. Taste and add more salt if necessary.
- Serve with warm whole grain bread.
Protein tip:
For a heartier soup that is higher in protein and fiber, add 1-2 cups of cooked white beans to the soup before pureeing.
For a heartier soup that is higher in protein and fiber, add 1-2 cups of cooked white beans to the soup before pureeing.
