A creamy and flavorful soup made with cauliflower and leeks, perfect for a cozy meal.
Heat the olive oil and butter in a large pot over medium heat.
Using a mix of olive oil and butter enhances the flavor while preventing the butter from burning.
Add the chopped leeks, carrot, celery, and garlic to the pot and sauté until softened.
Cut the vegetables into uniform pieces to ensure even cooking.
Stir in the cauliflower florets and thyme, cooking for a few minutes to combine flavors.
Sautéing the cauliflower briefly enhances its natural sweetness.
Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender.
Simmering covered helps retain the flavors and nutrients.
Blend the soup using an immersion blender until smooth. Adjust the thickness with oatmeal if needed.
Blend in batches if using a countertop blender to avoid overfilling.
Season the soup with salt, pepper, and a squeeze of lemon juice to taste.
Add the lemon juice gradually to balance the flavors without overpowering.
Serve the soup warm, garnished with fresh herbs or a drizzle of olive oil.
Serve with crusty bread or crackers for a complete meal.
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