Tuesday, November 20, 2012

Cauliflower-Leek-Potato Soup

This hearty and flavourful soup is simply delicious.  A dash of chilli flakes help to perk it up. For enhanced flavour, top it off with a swirl of melted butter. Garnish with split chilli and finely sliced saw-edged coriander or parsley. Flower: Tecoma stans.

Cauliflower-Leek-Potato Soup 


  • 2 tablespoons butter
  • 1 onion - sliced
  • 1 head garlic - sliced 
  • 1 large potato - peeled and diced
  • 2 stalks leek - chopped
  • 1 head of cauliflower - chopped
  • 5 cups chicken broth
  • 1/2 cup milk or light cream
  • 1 tsp chilli flakes or 1 bird's eye chilli - sliced
  • 1 tbsp freshly ground black pepper
  • Salt to taste
Garnish: 2 stalks saw-edged coriander or parsley - sliced


  1. Heat the butter in a large saucepan.
  2. Add the onions and garlic, fry till aromatic, then add potatoes.  Cook, stirring frequently for a few minutes before adding 2 cups chicken broth. Cover and simmer for 20 minutes.
  3. Uncover, add leek and cauliflower. Continue simmering for 10 minutes.
  4. Stir in the milk, chilli and pepper.
  5. Puree the mixture in blender or use hand-held blender. 
  6. Return the puréed soup to saucepan and add the remaining 3 cups chicken broth. Bring to boil.
  7. Add salt to taste.
  8. Garnish with saw-edged coriander or parsley.

If no chicken broth is available, dissolve 1 cube chicken stock in 5 cups water. Alternately, anchovy cubes can be added. For vegetarians, vegetable broth can be substituted. Add more water or broth if a thinner soup is desired. Serve with butter-cheese toasts.

Makes about 10-12 bowls.


  1. Your cauliflower and potato chicken looks very creamy, comforting and delicious. Yum!

  2. Hi Zoe and Anna, I'm glad to have both of you dropping by my new blog on cooking.