I have had deliciously creamy cauliflower soup in many fancy restaurants. Velvety smooth in a soft white hue. So of course I tried to make it at home… I mean how hard can it be? It is just soup after all… Well apparently cauliflower soup is an advanced art! Every recipe I tried I ended up with a fart smell grainy mess… Until one of my Instagram contact put her recipe… What is different? She uses the cauliflower leaves…. so not only is it better texture and taste but you are also in the no waste category!

Ingredients:

• Cauliflower leaves
• 1 shallot
• 2 garlic cloves
• 1tbsp butter
• 1 tbsp olive oil
• 1 garden leek
• 1 potato
• 500ml chicken/vegetable broth
• Pepper / salt / paprika
• nut meg
• Berber spice (optional – I like to add a little bit in the soup to give it a small tingle)
• Creme fresh or whipped cream

If you are serious about making soup buy a pressure cooker! It makes a world of difference for the flavors!

Step 1 – Prep ingredients

Peel and slice the shallot, peel the garlic remove the stem, rinse and chop the leek, cut the leaves from the cauliflower, rinse them, peel and chop the potato. No need for fine art cutting and chopping to make a soup big uneven pieces are fine.

Step 2

In the pressure cooker or dutch oven melt the butter with olive over low/medium heat. Throw in the shallot to get them soft, add a little salt, pepper and paprika (pinch of Berber spice optional). Add the garlic toss until fragrant. Add the leek, cauliflower leaves, potatoes. Mix well, add a little extra salt. Add the chicken/vegetable stock. Cover and cook for 30mn.

Step 4

Let the soup cool a little then puree and pass through a fine sleeve. Before serving add creme fraiche or whipped cream.