creamy potage soup with cauliflower leek and pine nuts
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5 from 1 vote

Cauliflower Leek Potage with Toasted Pine Nuts

This cauliflower and leek potage is thick, creamy and warming. It's served lusciously smooth with toasted pine nuts for a savory flavor with little pops of lime. Paleo, Vegan (optional), Gluten Free
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Soup
Cuisine: American, French
Keyword: cauliflower, cream soup, gluten free, leek, paleo, pine nuts, potage, soup, vegan, vegetarian
Servings: 15 people
Calories: 172kcal
Author: Chef Sara Furcini

Ingredients

Soup

  • sea salt
  • 1 lemon
  • 3 pounds cauliflower (1-2 heads) separated into florets
  • 4 tbsp olive oil extra virgin
  • 3 large leeks tough green parts discarded, thinly sliced and thoroughly rinsed
  • 2 quarts vegetable stock (or chicken stock) preferably homemade

Pine Nut Oil

  • 1/2 cup olive oil extra virgin
  • 1/2 cup pine nuts
  • freshly ground black pepper
  • parsley finely chopped for garnish
  • 2 limes supreme and cut into small triangles

Instructions

Make the Soup Base

  • Bring a large pot of water to boil. Add 2 tablespoons of salt and the juice of 1 lemon. Add cauliflower florets and cook, uncovered, for 15 minutes. Drain the cauliflower.
  • While the cauliflower cooks, heat a large pot or dutch oven over medium heat. Add the leeks and stir to coat, season with salt and cook until very tender, 15 minutes. Adjust the heat as needed to prevent browning. Add the cauliflower and stock and bring to a simmer. With a slotted spoon, carefully transfer the leeks and cauliflower to a blender with some of the stock (note: work in batches to prevent over-filling the blender). Puree until smooth.

Toast the Pine Nuts - Infuse the Oil

  • In a small pan, warm the olive oil with the pine nuts over low to medium heat. Stir and cook just until the nuts begin to turn golden. Drain the oil immediately into a small bowl, reserving the pine nuts for garnish.

Finish the Potage

  • Season the potage with salt and pepper to taste and whisk in the pine nut oil. Serve the soup garnished with a few bits of lime, pine nuts, and a sprinkle of parsley. Cayenne is also a lovely flourish if you like a little heat.

Nutrition

Calories: 172kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 536mg | Potassium: 349mg | Fiber: 3g | Sugar: 4g | Vitamin A: 570IU | Vitamin C: 52mg | Calcium: 36mg | Iron: 1mg