Leek Cauliflower Potato soup
A wholesome and fulfilling soup that comes together completely in the InstantPot. Delicately flavored one-pot meal for cold winter nights. This one will not dissapoint.
Servings: 4
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