Prepare the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the sliced leek and garlic, cooking until softened and fragrant, about 4-5 minutes.
Add Vegetables and Broth: Stir in the diced carrots, potatoes, and cauliflower florets. Season with thyme, salt, and black pepper. Pour in the vegetable or chicken broth, bringing the mixture to a boil.
Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for about 20-25 minutes, or until the vegetables are tender.
Blend for Creaminess: Using an immersion blender, blend half of the soup to create a creamy consistency while still leaving some vegetable chunks. If you prefer a fully smooth soup, you can blend it all.
Stir in Cream: Pour in the heavy cream (or coconut milk) and stir until fully incorporated. Let the soup simmer for an additional 5 minutes to thicken slightly.
Serve and Garnish: Taste and adjust the seasoning if necessary. Serve the soup hot, garnished with fresh parsley and a drizzle of olive oil, if desired.
Enjoy.
SAUSAGE AND RICE SKILLET RECIPE
I affectionately dub these cookies ‘Peacekeeper’!
Quick and Healthy Oat Pancakes with Just 2 Eggs and 1 Cup of Oats
Easy Hamburger Rice Casserole
Vinegar is the key to whiter clothes and softer towels, but most people use it wrong
Ham and Cheese Puff Pastry Pinwheels
They Built These For a Reason
8 Foods Made in China You Should No Longer Eat
The Incredible Longevity of Li Ching-Yuen: Secrets of the 256-Year-Old Herbalist
