Ingredients
Vegetables
- 12 ounces Yukon gold potatoes, peeled and chopped into 3/4-inch chunks
- 1/2 pound cauliflower (about 2 1/2 cups florets), cut into small florets
- 2 garlic cloves, peeled and chopped
- 2 leeks (white and light green parts only), thinly sliced
Other Ingredients
- 2 tablespoons olive oil
- 2 teaspoons white miso paste
- 4 cups vegetable stock
- 1/2 cup heavy cream or full-fat coconut milk
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Sliced green onion, for garnish (optional)
Instructions
- Prepare the vegetables: Peel and cut the potatoes into 3/4-inch chunks. Cut the cauliflower into small florets. Peel and chop the garlic cloves. For the leeks, trim off the dark green leaves and retain only the white and light green parts. Rinse the leeks well, removing the outer layer and checking for dirt between layers. If dirt is present, soak the sliced leeks in cold water for 5 minutes, then remove with a slotted spoon and pat dry.
- Sauté aromatics: Heat olive oil in a large saucepan over medium heat. Add the chopped garlic, sliced leeks, and white miso paste. Cook for 2-3 minutes, stirring frequently, until the vegetables are softened but not browned and the miso is fully incorporated.
- Add vegetables: Add the chopped potatoes and cauliflower florets to the pan. Cook for another 2 minutes, stirring frequently to combine.
- Simmer the soup: Pour in the vegetable stock and bring the mixture to a simmer over medium heat. Cover the pot partially and let it cook for 15-20 minutes, until the potatoes and cauliflower are tender.
- Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches using a regular blender.
- Finish the soup: Return the blended soup to a simmer and stir in the heavy cream or coconut milk and salt. Heat gently for 5 minutes, allowing the flavors to meld.
- Season and serve: Taste the soup and add additional salt and freshly ground black pepper as needed. Garnish with a drizzle of olive oil and sliced green onions if desired. Serve warm.
Notes
- For a dairy-free version, use full-fat coconut milk instead of heavy cream.
- Ensure leeks are thoroughly cleaned to avoid gritty texture.
- You can substitute vegetable stock with chicken stock if preferred.
- The white miso paste adds subtle umami flavor; do not substitute with darker miso for this recipe.
- Use an immersion blender for easy blending directly in the pot or a regular blender for smoother texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
