Cream of cauliflower soup with leeks and ginger

Ingredients:

• 2 tbsp. l. olive oil
• 1 cup thinly sliced ​​leek (white and light green parts only)
• 1 cup chopped peeled potatoes
• 1 tbsp peeled and chopped fresh ginger
• 1 fresh sprig of rosemary
• 2 cups lightly salted vegetable broth
• 2.5 cups cauliflower florets
• 0.5 cup garlic clove
• 1/4 - 0.5 cup heavy cream
• Chopped fresh parsley, for serving

Preparation:

1. In a medium saucepan, heat the olive oil over medium heat. Add the leeks and cook, stirring, until softened, 3-4 minutes. Add the potatoes, ginger, rosemary, 1/2 tablespoon of salt, and some freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in the broth and 1.5 cups of water and bring to a boil.
2. Add the cauliflower and garlic and simmer until the potatoes, cauliflower, and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove the soup from the heat and let it cool for at least 5 minutes. Remove and discard the rosemary and puree the soup thoroughly with an immersion blender until smooth (or in 2-3 batches, filling the blender no more than halfway at a time).
3. Add cream and reheat the soup if needed. Adjust the consistency with water and season with salt and pepper to taste.
4. Serve the soup hot, sprinkled with parsley and freshly ground black pepper.
   
   
   Note
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend the soup until smooth..