Spicy Potato, Leek & Cauliflower Soup with Roasted Red Pepper Puree Recipe

My point is that my pantry is being packed with more holiday treats, as if Louisiana Pecan & Butterscotch Ball Cookies and Chocolate & Peppermint Bark Cookies aren’t enough. I would have to run about 15 miles per day to keep the muffin top at bay. That is why I pulled out my blender and made a soup packed full of vegetables – potatoes, cauliflower, leeks, red peppers – and made creamy not with cream, but by blending the vegetables to make a rich, healthy, and flavorful soup (which also happens to be vegan if you use vegetable broth). A pinch of red pepper flakes gives the soup a little kick.

Remove the first one or two layers of a leek, cut in half lengthwise, and wash. Thinly slice the white and light green parts of the leek, setting aside 1/4 of the slices.

Heat 1 tablespoon olive oil in a large pot set over medium-high heat. Add the larger portion of the leek slices, 2 medium-size carrots, chopped, and 1 rib stalk celery, chopped. Cook until the vegetables begin to soften, 4 to 5 minutes. Add 2 minced garlic cloves and cook for an additional 30 seconds.

Add 2 medium-size yellow boiling potatoes (such as Yukon Gold), peeled and diced, along with 2 cups cauliflower florets, a pinch of red pepper flakes, 5 1/2 cups vegetable or chicken broth, and 1/2 teaspoon kosher salt.

Bring to a boil, then reduce the heat to medium-low, partially cover the saucepan and let the mixture simmer until the potato and cauliflower are tender, 25-30 minutes.

In 3-4 batches, process the mixture in a blender until smooth. Return the soup to the saucepan, and season with salt and pepper to taste. Reheat prior to serving.

Rinse out the blender and place 2 roasted red peppers and 2 tablespoons vegetable or chicken broth in the blender. See my tutorial on how to roast a bell pepper. Easier than you can imagine! Blend until smooth.

Heat 1 tablespoon olive oil in a small skillet set over high heat. Add the reserved (small portion) of sliced leeks. Cook, stirring frequently, until the leeks are golden brown.

Divide the soup between 4 to 6 bowls. Gently spoon a large dollop of the roasted red pepper puree in the middle of each portion of soup. If desired, use a wooden skewer to make a decorative pattern with the pepper puree. Garnish each bowl of soup with fried leeks.

Remove the first one or two layers of a leek, cut in half lengthwise, and wash. Thinly slice the white and light green parts of the leek, setting aside 1/4 of the slices.

Heat 1 tablespoon olive oil in a large pot set over medium-high heat. Add the larger portion of the leek slices, carrots, and 1 celery. Cook until the vegetables begin to soften, 4 to 5 minutes. Add minced garlic cloves and cook for an additional 2 minutes. Add diced potatoes, cauliflower florets, red pepper flakes, 5 1/2 cups vegetable or chicken broth, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium-low, partially cover the saucepan and let the mixture simmer until the potato and cauliflower are tender, 25-30 minutes.

In 3-4 batches, process the mixture in a blender until smooth. Return the soup to the saucepan, and season with salt and pepper to taste. Reheat prior to serving.

Rinse out the blender and place roasted red peppers and 2 tablespoons vegetable or chicken broth in the blender. See my tutorial on how to roast a bell pepper. Blend until smooth.

Heat 1 tablespoon olive oil in a small skillet set over high heat. Add the reserved (small portion) of sliced leeks. Cook, stirring frequently, until the leeks are golden brown.

Divide the soup between 4 to 6 bowls. Gently spoon a large dollop of the roasted red pepper puree in the middle of each portion of soup. If desired, use a wooden skewer to make a decorative pattern with the pepper puree. Garnish each bowl of soup with fried leeks.

Makes 4-6 servings.