A warm and comforting cream soup, simple and nutritious, perfect for winter. Quick recipe for 2 people, garnished with Greek yogurt and mixed seeds; optionally add croutons, crispy chickpeas or caramelized onion.
Cut the leek into rounds and the potatoes into chunks.
Sauté the leek and potatoes in a drizzle of extra virgin olive oil.
Add the cauliflower florets, season with salt and pepper, and add rosemary to taste.
Cover with hot water or vegetable stock and cook until the vegetables are tender (about 15-20 minutes).
Blend the vegetables until smooth and creamy.
Add the milk and let it simmer over low heat for a couple of minutes.
Serve and garnish with Greek yogurt, mixed seeds, rosemary and a drizzle of extra virgin olive oil. Optional: add croutons, crispy chickpeas or caramelized onion.
Immersion blender
Saucepan
Italia, Toscana
