Tricky as it’s proving to be, I have tried very hard today to have a good attitude about the snowy rooftops that greeted us this morning, the dreary grey forecast and the slight blue tinge to my fingers. The day started off well with a trip to the Farmer’s Market. Always a highlight. Usually we go as a family, but today, Picky Princess was busy at preschool, so Sexy Husband and I took Foodie Baby for a morning visit. We don’t get to do a lot with just her and she clearly loved all the attention, being extra sweet and charming. After a predictably great coffee from Phil & Sebs, inspiration greeted us in the form of produce that just seemed to be begging to be turned into soup. This recipe is what came from our need to be warm, comforted and together around the table. So tasty, so easy.
Leek Potato Cauliflower Soup
3 tbs extra virgin olive oil
3 leeks, pale green and white parts coarsely chopped
1 large russet potato, coarsely chopped
2 cups (approx) cauliflower, coarsely chopped
1 garlic clove, minced
1/2 tsp red chili flakes (I used Aleppo chiles)
3 cups water
Directions: In a large pot, heat olive oil over medium heat. Add all the vegetables, sea salt to taste and chiles. Saute for a few minutes, stirring with a wooden spoon. Add water and simmer until potatoes are soft approximately 20 minutes. Using a wire whisk, smash large chunks of vegetables so that soup thickens a bit. Serve garnished with shredded parm.