Potato leek soup

 • 2 medium cauliflowers,

• ½ cup of unsalted butter,

• 1 medium red onion, chopped

• 1 small chopped onion,

• 2 stalks of chopped leek,

• 3 branches of celery, finely chopped,

• 2 medium potatoes, peeled and chopped,

• 1 bay leaf,

• 3 sprigs of fresh thyme,

• 1 liter chicken broth,

• 2 glasses of vegetable juice,

• 1 pack of smoked turkey, thinly sliced,

• Chopped green onions

Start by roughly chopping the cauliflower and putting it in a blender. When the cauliflower has a rice-like consistency, put it in a bowl and set aside.

Put a large saucepan on the stove and then melt the butter in the saucepan. After the butter melts, add the onion, leek and chopped celery and sauté for 10 minutes. I love adding nutritious celery to meals because it's rich in antioxidants and vitamins and very low in calories.

Then add the potatoes, bay leaf and thyme and mix. If you don't want to add potatoes, you can add 1-2 cups of chopped cauliflower instead, but the potatoes really add a delicious flavor to this soup.

After cooking the potato leek soup for another 10 minutes; Add the broth, smoked turkey slices and the cauliflower you have passed through the blender. If you are vegetarian, you may not use smoked turkey.

Let it simmer before turning the pot down. Cook the soup for 30 minutes.

After the soup is cooked, turn off the heat and remove the bay leaf and thyme leaves. You can puree the soup using a blender to bring it to your desired density. Allow the soup to rest for 5 minutes before adding salt and pepper to taste.

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