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Recipe by Efrat Libfroind

Leek, Zucchini, and Cauliflower Purée

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Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

A creamy, delicious low-carb soup made with sautéed onions, garlic, leeks, zucchini, cauliflower, and just one potato. Tasty and comforting.

Ingredients

Main ingredients

  • 3 tablespoons Gefen Olive Oil or canola oil (for Passover, choose olive oil)

  • 2 medium onions

  • 4 cloves garlic

  • 3 medium leeks, sliced

  • 4 zucchini, sliced into thick rings

  • 1 medium potato, cubed

  • 2 cups fresh cauliflower or Beleaf Frozen Cauliflower, fully defrosted

  • 2 cups vegetable stock or 2 cups boiling water

  • 2 cups water

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 cup heavy cream or soy milk (optional, omit soy milk on Passover or use other non-dairy milk, such as Gefen Almond Milk)

Directions

Prepare the Soup

1.

Heat oil in a large saucepan. Add onion and garlic, and sauté over very low heat for 15 minutes. Add leek, zucchini, potato, and cauliflower.

2.

Add vegetable stock (or boiling water) and simmer for an additional 30 minutes. Add additional two cups of water, salt, and pepper, and continue cooking until vegetables are fully softened.

3.

Cool slightly and blend using an immersion blender. If desired, add heavy cream or soy milk. (Sub for other non-dairy milk alternative if preparing on Passover.)

Leek, Zucchini, and Cauliflower Purée

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Elisheva Henigson
Elisheva Henigson
5 months ago

Does this freeze well after blended?

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Avigael Levi
Admin
Reply to  Elisheva Henigson
5 months ago

Yes, it does!