Hi friends,
When I ran my reader survey a few weeks back and asked for your feedback/recommendations on my recipes, many of you wrote in variations of “more veggies”, “more easy family dinners”, and “30-min meals”. Well, I heard you loud and clear!
(Thank you again to those of you who took the time to reply. ❤️)
So, for the next couple of weeks, we’ll be focusing on just that - starting with this creamy and simple-to-make soup.
Potato-leek soup is, of course, a staple of the winter soup canon. But have you tried adding cauliflower to the mix? Not only does this super vegetable contribute a wealth of nutrients, but it also makes for an earthy-sweet flavor and velvety texture.
This cauliflower potato leek soup is naturally creamy thanks to the magic of Yukon Gold potatoes. No cream, coconut milk, or cashews are needed here. Even more great news: it calls for just 5 simple and cheap ingredients…
P.S. Wanna save the recipe for later? Add it to your Pinterest.