Cauliflower, Potato and Leek Soup - Chef Recipe by Sam Vecchio

Cauliflower, Potato and Leek Soup - Chef Recipe by Sam Vecchio


5 cups cauliflower florets (about 1kg head of cauliflower)
2 cups chopped leeks (about 3 medium-size leeks)
4 cups peeled and cubed potatoes (about 2 large potatoes)
3 cloves garlic, roughly chopped
2 Tbs olive oil
4 cups vegetable stock
1 cup full cream
1/4 tsp salt
1/4 tsp pepper
4 deep fried leaves of Tuscan kale
Cracked Pepper
Extra virgin olive oil
Toasted bread


In a roasting pan, drizzle the cauliflower and garlic with 1 tablespoon of olive oil. Roast on a medium to high heat until lightly charred, giving it a smoky flavour.

In a large pot over a medium heat, warm 1 tablespoon olive oil, add leeks and cook for 2-3 minutes.

Add the potatoes, sprinkle with salt and pepper and cook for another 5 minutes. Add cauliflower and vegetable stock and bring the boil. Reduce to a simmer and cook for about 20 minutes, until all the vegetables are soft and tender.

Using a blender (or stick blender), puree the vegetables until smooth. Pour in the cream and stir together until thoroughly heated. If you prefer a thinner texture, simply add more cream and puree until desired consistency is reached.

Distribute the soup into four bowls, top with deep fried kale, freshly cracked pepper and a drizzle of extra virgin olive oil.

Serve warm with toasted bread.

Recipe provided by The Winery Kitchen

More Recipes

Mushrooms on Sourdough Toast, Miso and Avocado - Recipe by My Kitchen Stories

This is a match made in heaven…mushies on sourdough toast, teamed with miso, avocado and crunchy nut...

Potato and Rosemary Soda Bread

Give moist soda bread added taste and texture with fresh rosemary and crisp potato.

Red Velvet French Toast with Vanilla Bean Cheesecake Filling

No bake cheesecake in a delicious sandwich of red velvet French toast... What's not to love? Perfect...