Description
This nourishing cauliflower, potato, and leek soup is naturally creamy without any dairy and gets a hearty protein boost from red lentils.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 leeks, white and light green parts only, rinsed and thinly sliced
- 4–5 garlic cloves, minced
- 1 medium head (about 500g) cauliflower, cut into florets
- 300 g white potatoes (about 2 large), diced
- ¾ cup red lentils, rinsed
- 5 cups vegetable stock
- 2 sprigs fresh thyme or ½ tsp dried thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Optional: ½ cup regular milk (for creamier soup)*
Instructions
- Heat a large Dutch oven or pot over medium heat. Melt the butter, then add the leeks. Cook until soft and lightly caramelized, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
- Rinse the red lentils in a colander under cold water until the water runs clear, then drain well. Add the cauliflower florets, potatoes, rinsed lentils, thyme, salt, and pepper to the pot. Pour in the vegetable stock and stir to combine. Bring to a boil, then reduce to a simmer. Cook for 25–30 minutes, until the potatoes and lentils are tender and beginning to fall apart.
- Remove from the heat. Stir in a splash of milk (optional) for extra creaminess. Use an immersion blender to partially blend the soup, leaving some chunks for texture, or blend until completely smooth if preferred. (If using a countertop blender, work in batches and blend carefully to avoid splashes.)
- Ladle the soup into bowls and enjoy as is, or serve with a grilled cheese toastie for dipping. For extra flavor, top with crispy bacon.
Notes
- Storage: Keep in an airtight container in the fridge for up to 4 days. Freeze in portions for up to 6 months and reheat on the stovetop or in the microwave.
- Add milk while blending if you would like a creamier soup.*
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Australian
Nutrition
- Serving Size: 1/4 recipe (without milk)
- Calories: 313
- Sugar: 7.1g
- Fat: 8.7g
- Saturated Fat: 3.9g
- Carbohydrates: 50.5g
- Fiber: 8.4g
- Protein: 14.4g