We both love to have soup and bread as a meal, and tonight, we had oatmeal bread to accompany the soup. Oh man…what a perfect combination!
Potato Cauliflower Leek Soup
Ingredients:
- potatoes (8 large)
- leeks (2 large)
- cauliflower (1 small head)
- Optional: cabbage, 2 cups shredded
- milk (approximately 2 cups)
- garlic (2 heads)
- Optional: dry lentil soup mix (You can substitute cooked lentils instead if you don’t have a powdered lentil soup mix)
- thyme
- pepper
- salt
- water
- olive oil
Instructions:
- Clean and dice the potatoes (with or without skins)
- If you’re making the soup with dried lentils instead of the dry lentil soup mix, you’ll want to go ahead and cook your lentils now. Just put them in a pot with water until they boil and cook them until they’re soft. If you’re going to use the lentil soup mix, you’ll add that later.
- Put the potatoes in a pot and cover with water. Cook on high heat until it boils; then turn the heat down to medium.
- While the potatoes are cooking, clean and slice the leeks. When done, add them to the potatoes.
- If you want to add cabbage to the soup, fry it in some olive oil until it’s partially cooked and then add it to the soup.
- Preheat the oven to 350 degrees.
- Clean the cauliflower while the potatoes and leeks are cooking. Break up the cauliflower into small pieces and then set aside.
- Peel 2 heads of garlic, and then add the whole garlic cloves to the cauliflower, tossing both in olive oil.
- Spread the cauliflower and garlic on a baking sheet with olive oil. Bake until the cauliflower is about halfway cooked.
- Add the dry lentil soup mix (or the cooked lentils) to the potatoes/leeks when the potatoes are almost done; then add some milk.
- When the cauliflower/garlic is done, add it to the pot.
- Season the soup with salt, pepper, and thyme to taste.
