A wholesome and fulfilling soup that comes together completely in the InstantPot. The flavor profile in this soup is very delicate, relying on the leeks completely. Cauliflower brings in the creamy texture without adding any fat. Keep the potatoes to a just few to bring in the minimal amount of carbs. The unique combination of these 3 vegetables creates this one-pot delicacy that does not need any other accompaniments. The soup is also enhanced with the flavor of whole peppercorns which are added during the cooking process and then blended together. You will realize how different the taste is versus just sprinkling pepper on top of a soup.
Beautiful sun-kissed vegetables on my kitchen island 😉 🌞☀️
There really is nothing complicated with this soup. Cook everything, blend, and serve.
This soup is just perfect for a crisp fall evening or bitter cold nights when all you need is some simple comforting food without spending hours in the kitchen. This dish is sure to surpass your expectations….. keeping it simple!
Try out these amazing one-pot soups for winter days –
Leek Cauliflower Potato soup
Equipment
- InstantPot
- Hand immersion blender
Ingredients
- 1 tbsp Olive oil
- 3-4 Stalks Celery
- 1/2 tsp Whole Peppercorns
- 1 bunch Leeks
- 1 large Cauliflower
- 1-2 Small Potatoes
- 2 cups Vegetable stock or water
- 2 tbsps Celery leaves finely chopped for garnish
- Salt and Pepper to taste
Instructions
- Cut the leeks and stalks into large pieces along with cauliflower florets and potatoes
- Start the InstantPot on Saute mode
- Add a little bit of olive oil, saute the chopped celery and the whole peppercorns to give a good aroma
- Add the 3 vegetables, vegetable stock, salt and cook with pressure for just 4 minutes
- After cooking is complete, let it sit for 10 minutesRelease pressure and open carefully
- Very very carefully, using a immersion blender, blend to a very smooth puree
- Garnish with celery leaves and a little twist of fresh peppercorn
- Our lovely soup is ready to serve
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