Monday, September 14, 2009


I'm not exactly sure where this recipe came from, and I don't know why I felt like making it while it's still so hot here. It was good anyway!

1 head of cauliflower
1 large leek
2 celery stalks
1-2 garlic cloves
3-4 c. veggie broth
1-1.5 c. milk (rice or soy)
Salt and pepper, to taste

  • Chop up the vegetables, prepare the stock, and put in a large pot.
  • Add more water as needed, to cover the vegetables.
  • Bring to a boil and simmer for 20 minutes or until veggies are tender
  • Ladle any extra broth out and reserve in a bowl.
  • Puree the soup in a blender, and then return to a simmer.
  • Add the milk.
  • Mix until heated through (do not boil after adding milk). If the soup is too thick, add the reserved water/broth.
  • Serve with bread or croutons
*Note: To prepare leek, cut off roots and 1/4 inch of the white bulb. Also cut off any dead or tough part of the leaves at the top. Cut in thin slices all the way down, starting with the leaves. Soak the leek in a bowl of cold water, separating pieces to clean out the dirt.

*You can experiment with the flavor- this last time it was a bit too spicy for my kids, so I added rice milk to theirs and they loved it.

Pressure Cooker Instructions:

  • Combine all ingredients, except milk, in pressure cooker.  (I only used 2 1/2 c. broth; everything else was the same.)
  • Cook on low pressure for 3 minutes.
  • Quick release.
  • Poor off (or ladle out) extra broth.
  • Puree soup in blender.  Poor back into cooker.
  • Add milk.

1 comment:

Rebekah said...

made this tonight. yum. it worked great in the pressure cooker. i added the instructions to the post.