• Karine Wlasichuk

Heatwave or Frostbites, in Soup we Trust: a Cauliflower-Leek Moment

Updated: May 1, 2020

I have a soup moment every season - and by that I mean I will prepare about 7 soups in 3 days and will marvel at how creative I am. I will have cold and refreshing gazpacho in the depths of winter and will enjoy a scolding hot cream soup during a heatwave without any issues whatsoever. The secret for the latter is garlic. And a lot of butter. If you do so, you can make any child (or fully grown adult who hates greens) eat as much spinach as you please. Or anything you have in your fridge that may go bad, for that matter. But for today we will focus on cauliflower and leek.

Notice the copper and marble, nothing is too good for my darling soups

The answer is always in the butter,


French shallots (2)

Garlic (3 cloves)

Cauliflower head

Golden potato (1)

Leek (2)

Olive oil (2 tbsp)

Butter (2 tbsp)

Chicken broth (2 cups)

Sea salt (mine is infused with basil)

Black pepper

Thyme branches for garnish


*If you discard the butter this is a dairy-free recipe. However I simply cannot.

*audible gasp*

A few simple steps,


1. In a large pot, melt the butter over medium-heat and add the finely chopped shallots. Let simmer for about 1 minute.

2. Add the olive oil and the leek (discard of the ends and chop in 1-inch parts). Let simmer until soft and golden (3-4 minutes).

2. Add the chopped garlic until fragrant (another minute or so).

3. Take a step back and take in the smell. How beautiful?

4. Add the potato and cauliflower to the pot and season with salt and pepper. Add the broth, which you bring to a boil, then reduce the heat (medium-low) and simmer, covered, until both vegetables are tender (no more than 20 minutes).

5. Start transferring in separate portions to a blender (depending on the size, 2 to 3 times) and blend.

6. Garnish with thyme, salt and pepper.

7. Amaze your guests, or simply yourself.


Fun fact, you may think you need cream or milk to make a cream soup creamy (this is starting to sound like a tongue twister), but the potatoes' silky smooth texture once blended do the job. It is just like enjoying an endless bowl of mashed potatoes. Simply delightful.