Ingredients
3 potatoes, peeled and cut into pieces
half a cauliflower, cleaned and divided into small florets
3-4 tablespoons extra virgin olive oil (and some to serve)
a 3-4 cm piece of leek, cleaned and finely chopped
300 ml water (save the water you used to cook the vegetables)
100 ml oat milk, unflavoured and unsweetened
freshly gound black pepper, to taste
smoked sea salt, just enough to taste
Makes 2-3 servings.
Directions
steam the potatoes and cauliflower and keep the cooking water. In a large, heavy bottomed saucepan (or wok) heat the olive oil over medium heat and sauté the leek until translucent. Add the potatoes and cauliflower and keep cooking for another few minutes. Transfer the vegetables into the bowl of a mixer and process. Pour the water and oat milk very slowly and keep processing until creamy and smooth. Add more water or oat milk if you prefer a thinner texture. Reheat the soup over a low heat if necessary then divide it into individual bowls. Finish with a drizzle of olive oil, a sprinkle of black pepper and smoked sea salt. Serve warm.
Posted in: autumn,cooked,gluten-free,savoury,seasoning,soups,vegetables,winter
VERSIONE ITALIANA
