Soup season isn't complete without a classic leek and potato soup but I've given this a twist by adding cauliflower and a little salty feta.
You can adapt this recipe by adding or subtracting any vegetables and herbs you like to suit you and your families tastes.
You can add oats or butter beans to bulk it out too. It really is very versatile.
I've used the PC part of the Ninja Foodi Multicooker, but this can also be done in the Slow Cooker,Instant Pot or on the Stove.
Why not give this a try and let us know how you get on in the comments below.
We love to hear your feedback. E x
Prep :-
Chop the onion
Wash and slice the Leeks
Peel and chop the potatoes
Crush the garlic cloves
Grate the ginger
Shred the parsley
Take the cauliflower out of the freezer- no need to defrost.
Turn on the foodi and turn the dial to Sauté level 3.
Add the butter into the pot along with the onion, and leek.
Sauté/fry gently for 3-4mns until the onion etc is soft then add the garlic,ginger and herbs.
Stir through. Add the potatoes, frozen cauliflower, and stock.
Close the lid, place the toggle in the SEAL position, and move the slider to the left side.
Switch the foodi onto Pressure-High for 10 mns.
Pre will appear as it builds pressure for 6-8mns before beginning to Pressure Cook.
It will then PC for 10 mns.
Once finished, let it release naturally-8-10mns. It will beep when finished.
Turn the toggle to VENT to make sure all the pressure has released, then push the slider to the right and carefully open the lid.
(you can do a quick release if preferred)
Use a potato masher to break the cauliflower into smaller pieces.You can use a blender if you prefer a smooth consistency.
Add the Cream cheese.
Add the Feta cheese.
Taste and adjust the seasoning if needed.
Add more stock if needed.
To Serve- divide into 4 bowls, add a sprinkle of black pepper and a garnish of Parsley with some cheesy garlic crusty bread on the side,all ready to dip into the creamy broth..
Tip:- Add a swirl of cream for a richer taste or even some milk.
Easy swaps:-
Butter for oil.
White onion for red.
Chicken stock cubes for Vegetable.
Parsley for Spinach
Frozen Cauliflower for fresh
Feta for cheddar or dried hard cheese
Pressure cooker for Stove-
Use a lge pot, follow steps 1 and 2, then bring it to the boil,lower the heat and simmer for 30mns or until veggies are cooked. Follow steps 4 and 5 to finish.
Tip:- I let the pressure release naturally for 2 reasons. 1- it stops you getting a shower of steam all over the ceiling or walls, and 2- it continues to cook as it releases, ensuring that any hard veg is soft by the time I open the lid.
Tip:- I've used a mix of stock cubes as I sometimes find using all veg or chicken is too strong but a blend of both works really well.
Ingredients
Directions
Prep :-
Chop the onion
Wash and slice the Leeks
Peel and chop the potatoes
Crush the garlic cloves
Grate the ginger
Shred the parsley
Take the cauliflower out of the freezer- no need to defrost.
Turn on the foodi and turn the dial to Sauté level 3.
Add the butter into the pot along with the onion, and leek.
Sauté/fry gently for 3-4mns until the onion etc is soft then add the garlic,ginger and herbs.
Stir through. Add the potatoes, frozen cauliflower, and stock.
Close the lid, place the toggle in the SEAL position, and move the slider to the left side.
Switch the foodi onto Pressure-High for 10 mns.
Pre will appear as it builds pressure for 6-8mns before beginning to Pressure Cook.
It will then PC for 10 mns.
Once finished, let it release naturally-8-10mns. It will beep when finished.
Turn the toggle to VENT to make sure all the pressure has released, then push the slider to the right and carefully open the lid.
(you can do a quick release if preferred)
Use a potato masher to break the cauliflower into smaller pieces.You can use a blender if you prefer a smooth consistency.
Add the Cream cheese.
Add the Feta cheese.
Taste and adjust the seasoning if needed.
Add more stock if needed.
To Serve- divide into 4 bowls, add a sprinkle of black pepper and a garnish of Parsley with some cheesy garlic crusty bread on the side,all ready to dip into the creamy broth..
Tip:- Add a swirl of cream for a richer taste or even some milk.
Easy swaps:-
Butter for oil.
White onion for red.
Chicken stock cubes for Vegetable.
Parsley for Spinach
Frozen Cauliflower for fresh
Feta for cheddar or dried hard cheese
Pressure cooker for Stove-
Use a lge pot, follow steps 1 and 2, then bring it to the boil,lower the heat and simmer for 30mns or until veggies are cooked. Follow steps 4 and 5 to finish.
Tip:- I let the pressure release naturally for 2 reasons. 1- it stops you getting a shower of steam all over the ceiling or walls, and 2- it continues to cook as it releases, ensuring that any hard veg is soft by the time I open the lid.
Tip:- I've used a mix of stock cubes as I sometimes find using all veg or chicken is too strong but a blend of both works really well.