Velvety, savory, and packed with caramelized flavor. Pure comfort in every spoonful
An original Flavor Unfiltered Recipe
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Ingredients
2 large leeks, thoroughly cleaned and sliced
1 package frozen cauliflower, defrosted
2–3 Tbsp olive oil
3 garlic cloves, crushed
⅓ cup dry white wine
4 cups chicken broth
1½–2 cups water
1 tsp onion powder
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp coarse black pepper
Salt, to taste
Directions
Heat the olive oil in a large pot over medium-low heat. Add the leeks and sauté for 10–12 minutes, stirring occasionally, until softened and beautifully caramelized.
Add the crushed garlic and sauté for another minute, until fragrant.
Add the cauliflower and sauté for 8 minutes, stirring occasionally.
Pour in the white wine and cook for 2–3 minutes, allowing it to reduce slightly.
Add the chicken broth, 1½–2 cups water, onion powder, garlic powder, smoked paprika, black pepper, and salt. Bring to a boil, then lower the heat and cover.
Simmer over low heat for about 1 hour, until the cauliflower and leeks are extremely tender.
Blend until completely smooth and velvety. Taste and adjust the seasoning as needed.
The kind of soup that's been bubbling away on the stove all afternoon. Simple ingredients, slow-developed flavor, and that unmistakable taste of homemade goodness.
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