Recipes
Jan 13, 2013

Recipe: Leek and cauliflower soup with cool Greek yogurt

By: Tara Ballantyne

Recipe: Leek and cauliflower soup with cool Greek yogurt Author: Style At Home

Recipes
Jan 13, 2013

Recipe: Leek and cauliflower soup with cool Greek yogurt

By: Tara Ballantyne
leek-cauliflower-soupMAIN.jpg
Ingredients

  • 2 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 3 large leeks, white and light green part only, sliced into ¼" rounds, plus more for garnish
  • 1 medium head cauliflower, cut into small florets
  • 2 medium carrots, sliced
  • 2 potatoes, cut into 1" chunks
  • 2 cloves garlic, chopped
  • 6 cups chicken stock
  • 1 cup condensed milk
  • ½ cup feta cheese, crumbled into small pieces
  • Salt and freshly ground black pepper to taste
  • 1 cup Greek yogurt
  • 2-½ tsp curry powder


Directions

1 Heat the olive oil and butter in a large pot over medium heat. Add the leeks, cauliflower, carrots, potatoes and garlic and sauté until the vegetables are soft, about 10 minutes.

2 Stir in the stock and bring the mixture to a boil.

3 Reduce the heat, cover and cook until the potatoes are tender, about 30 minutes.

4 Remove the soup from the heat and purée using an immersion blender, or in batches using a food processor. Stir in the condensed milk and feta cheese; season to taste with salt and pepper.

5 In a small bowl, stir together the greek yogurt and curry powder until blended.

6 Serve the soup with a dollop of the yogurt mixture, garnishing with a few leek rounds and some additional black pepper.

Prep time: 1 hour.
Serves 10.

Share X
Recipes

Recipe: Leek and cauliflower soup with cool Greek yogurt