Description
A hearty and creamy Spinach Cauliflower Potato Leek Soup, packed with nutritious vegetables and vibrant spices. This comforting soup combines tender cauliflower and potatoes with aromatic leeks and shallots, enriched by turmeric and thyme, then puréed until silky smooth with a touch of milk. Finished with fresh spinach and customizable toppings, including homemade garlic croutons, it’s perfect for a cozy meal.
Ingredients
Soup Ingredients
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 2-3 shallots, sliced
- 1 leek, sliced
- 1/2 head cauliflower, chopped
- 3 russet potatoes, peeled and cubed
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp thyme
- 1 tsp turmeric
- Pinch of red pepper flakes
- 1 bay leaf
- 4 cups vegetable or chicken broth
- 1 cup water
- 3/4 cup milk (can be plant-based)
- 2 handfuls spinach (divided)
Toppings
- Drizzle of olive oil
- Yogurt (can be plant-based)
- Cracked black pepper
- Red pepper flakes
- Homemade croutons (see recipe below)
Homemade Croutons
- Bread cubes from day-old bread
- Olive oil infused with minced garlic
- Salt, pepper, and thyme for seasoning
Instructions
- Heat the aromatics: In a Dutch oven or large pot, warm the olive oil over medium heat. Add the minced garlic, sliced shallots, and leeks, cooking until they become translucent and fragrant, about 5-7 minutes.
- Add vegetables and seasonings: Stir in the chopped cauliflower and cubed potatoes. Sprinkle in salt, black pepper, thyme, turmeric, and red pepper flakes. Toss everything together, then add the bay leaf.
- Simmer the soup: Pour in the broth and water, covering the vegetables. Cover the pot and simmer on medium-low heat for at least 30 minutes, until the cauliflower and potatoes are very tender.
- Make croutons (optional): While the soup simmers, preheat your oven to 350°F (175°C). Heat olive oil infused with minced garlic in a pan, then toss bread cubes with the garlic oil, salt, pepper, and thyme. Spread on a baking sheet and bake for 15-20 minutes, shaking the tray every 5 minutes until golden and crisp.
- Remove bay leaf and add spinach: Discard the bay leaf from the pot. Add the first big handful of spinach to the soup and mix well.
- Blend the soup: Using an immersion blender, blend the soup directly in the pot until mostly smooth. Alternatively, carefully transfer a few ladles of soup to a blender, blend until smooth, then return it to the pot.
- Add milk and reserved veggies: Pour in the milk and stir to combine. Next, spoon a few ladles of the unblended soup with veggies you set aside earlier back into the pot for texture and chunks of vegetables.
- Finish with spinach and serve: Add the remaining large handful of spinach and mix it into the soup until wilted. Serve hot topped with a drizzle of olive oil, a dollop of yogurt, cracked black pepper, red pepper flakes, and crispy homemade croutons.
Notes
- You can use plant-based milk and yogurt to make this soup vegan.
- Adjust turmeric and red pepper flakes to your desired spice level.
- Leftover soup stores well in the fridge for 3-4 days and freezes beautifully.
- Substitute vegetable broth for a vegetarian or vegan option.
- Croutons can be omitted for a gluten-free meal or replaced with gluten-free bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
