This warming potato soup with leek and cauliflower is the perfect dinner for these cold and dark fall evenings. It is beyond easy to make, so delicious and incredibly filling as well! I love to go all in and serve it with crispy coconut bacon and the most delicious indulgent focaccia bread with herbs and tomato, so yum!
I wish I could have a big bowl of this tonight, both my sister and I have gotten sick after getting back from our Morocco trip, so it would be absolutely perfect with a warming bowl of soup. However, with my lack of energy and just how crappy I feel right now, then I think I am gonna opt for the store-bought canned soup I found in my sister cabinets instead ;)
Find more warming soup recipes right here!
Potato soup with cauliflower and leek
6 potatoes (about 700 grams), peeled and quartered
2 leeks, chopped
1/2 cauliflower, cut into smaller pieces
1 litre veggie stock
Sea salt and pepper to taste
1 deciliter low fat cooking cream – optional
Coconut bacon – find the recipe right here!
Focaccia bread – find the recipe below.
Focaccia bread with tomatoes and herbs
3 deciliter lukewarm water
25 grams of of baker’s yeast (block)
1 teaspoon sea salt
1 teaspoon honey
200 grams wheat flour
250 grams durum flour
1 tablespoon olive oil
2 1/2 tablespoons olive oil
1 1/2 teaspoon sea salt
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon thyme
2 cloves of garlic
10 small tomatoes, cut in half
Start by adding a little bit of olive oil along with the potato, leek and cauliflower to a large pot on medium to high heat. Let it cook for 3-5 minutes while stirring. Add the veggie stock and let it simmer with the lid on for about 20 minutes until the potatoes are tender. Blend the soup until it is nice and creamy, add the cooking cream you’d like and put it back on the heat for a couple of minutes. Season with salt and pepper and serve it right away while it is nice and warm – I served mine with coconut bacon and focaccia bread, so delicious, warming and filling!
Simply add the lukewarm water and yeast to a bowl and stir until the yeast has dissolved into the water. Then add the rest of the ingredients and knead it together – I just used my stand mixer, I cannot describe how much I love that thing! Cover the bowl with the dough with a clean dishtowel and set it aside to rise. In the meantime you can prep the topping by simply stirring the ingredients (except for the tomatoes) together – you might need more olive oil, the original recipe calls for almost twice the amount, but I found it to be too much for my liking (the bread was a bit greasy). Grease a baking pan with a little bit of olive oil and add the dough, divide it evenly and use your fingers to poke small holes in it. Pour the topping onto the dough and divide it as evenly as possible, add the tomatoes as well and se it aside to rise for another 30 minutes. Bake it in the middle of the oven for about 15 minutes at 200 c / 400 f. Make sure to keep an eye on it, the baking time sometimes varies quite a bit depending on the oven. The focaccia is ready when it turns golden and is baked throughout, enjoy!