Guess what? LIFE IS BUSY! I can’t always do fresh ingredients in the moment. Can you?
That’s why I love a good BASE – anything I can make in big batches, that can be frozen/canned and used anytime as a base ‘ingredient’ for a quick meal. This Leek + Cauliflower Base is great for massive soup variations, or make it thick and use it as a side similar to Mashed Potatoes!
I feel like there should be more of a recipe, but really it’s 2 ingredients and water. Instead I’ll share some TIPS for how to really activate the YUMS in these two ingredients, and offer flavor combinations to ramp it up as you wish.
Cauliflower + Leek Soup Base
- Food Processor
- 1 head Cauliflower
- 2 large Leeks
- Large chop and wipe clean the cauliflower and leeks. – If you want to add YUMS to the cauliflower or leeks, try dry roasting them in a cast iron pan until they blacken slightly. – If you want extra flavor, trying adding a shallot, diced onion, or chopped bacon. – To make the flavors pop with your fresh ingredients when you re-heat, keep the base simple. – Don't season before freezing – season at the very end when you re-heat.
- Put the large chopped bits in a pot, and add water to just cover. Boil for 5 minutes or longer, depending on how smooth you want the final base. – Don't season before freezing – at the very end you can season when you re-heat and your flavors have been set.
- Cool and puree in batches in a Food Processor or Vitamix to the consistency of your liking. – If you want a chunkier base, you might not want to add all the boiled water back into the base when you puree.
- Place in your 32oz deli containers, LABEL!, and freeze! Perfect lunch portion for one on my busy work days.
- To defrost, empty from the container into a pot. Add a few tablespoons of water to avoid burning or sticking, and heat until bubbling. – I love this base for adding whatever I have in the fridge – it's a great way to use leftovers! Thin slices of last nights steak, fine shopped kale, green onions that are almost past their prime – anything you have on hand! I often leave some proteins in the freezer such as raw prawns or a smoked duck breast that I can shave a few slices from to add in when the fridge seems barren. Bacon is always a hit in our house, and if you add a tablespoon of the bacon fat as well, you almost don't need salt. You can make it creamy by adding a soft poached egg. – You will want to season before serving – leeks and cauliflowers don't have a lot of flavor on their own. – If I plan ahead, sometimes I'll cook a little bit extra protein or veg the night before to save just for this soup the next day.
Try some of these!
- Thin sliced steak with a tablespoon of the buttery drippings it was cooked in, fine chopped parsley
- Sliced bacon ‘bits’ with a tbsp of leftover fat, with green onions and a dollop of sour cream
- Leftover taco fixings!
- Quartered cherry tomatoes with chopped prawns and chives
- Bits of saved duck confit with thinly shredded kale
- Mandolin slices of frozen smoked duck breast with a poached egg and green onions