Recipe: Cauliflower, Leek & Potato Soup with Treehouse Pecan Milk

Friday, January 15, 2016

Just when we thought we knew all the soup tricks, along comes Treehouse's Pecan Milk. It's creamy texture and mild flavor make it a great base for cooking. With the weather we've been having lately, how could we not go for a soup? The pecan milk not only adds to the texture of this soup, but it adds a hint of pecan flavor and a whole lot of comfort. Enjoy!

Cauliflower, Leek & Potato Soup with Treehouse Pecan Milk 

Ingredients:

· 2 tbsp olive oil

· 2-3 cloves garlic

· 2 c leeks, chopped

· ½ tsp Hand Harvested Sea Salt

· 1 head cauliflower, chopped

· 7 c vegetable broth

· ½ c Treehouse Pecan Milk

· 3 small potatoes, cubed

· ¼ t turmeric

· ¼ t cumin

· ¼ t curry powder

· parsley, cilantro and/or green onion for garnish

Directions:

1. In a saucepan, heat 1 Tbsp olive oil then add garlic & sauté until fragrant 
2. Add leeks & ¼ tsp salt then saute until until soft
3. Add cauliflower & potatoes then sauté for 1 min
4. Add broth, increase heat to high & bring to a boil
5. Reduce heat & simmer for about 30 minutes, until cauliflower & potatoes are tender, stirring periodically
6. Remove the saucepan from heat & allow the soup to cool slightly; add the pecan milk, cumin, curry & turmeric.
7. Pour the soup into a blender (or use immersion blender) & blend until smooth
8. Return  soup to the saucepan, add salt & pepper then warm it over low heat
9. Ladle into bowls, garnish, and enjoy