Spiced Cauliflower Leek Sweet Potato Soup with Poached Egg

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• A delicious twist on classic cauliflower leek potato soup
• Spiced but not spicy
• Paired with a runny poached egg
• How to make our cauliflower leek potato soup
• More soup recipes
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• Spiced cauliflower, leek, sweet potato soup with poached egg recipe

This is a fantastic spin on the classic cauliflower leek potato soup which will get your taste buds bursting for more.

Soups are truly satisfying and easy-to-make mid-week meals that use everyday healthy ingredients. This cauliflower, leek and sweet potato soup is roasted in the oven with warming Indian spices which not only allows the flavours to enhance but also keeps down the preparation time down giving you extra time away from the kitchen. Once cooked and steaming hot, simply combine the vegetables with a tasty stock and process until smooth in a blender. For an added embellishment, we place a lightly poached egg in each bowl, The result is a lusciously velvety spiced soup brimming with flavour with the treasure of an unctuously yolky centred egg hidden inside. You will certainly need some crusty bread or Indian flatbread to sop up every last bit.

A delicious twist on classic cauliflower leek potato soup

Cauliflowers don’t generally make for the centre stage of many dishes. The odd cauliflower cheese makes an appearance or a cauliflower steak, which has recently risen to stardom but it is the use of cauliflower to bulk out a vegetable curry or as a side dish that it normally gets used for. With this cauliflower leek potato soup, cauliflower which is the star ingredient gets kissed with a liberal amount of Indian spices and especially turmeric to liven it up. We then add into the mix some leek and potatoes, a classic soup combination already, which also gives this soup extra healthy fibre. 

Spiced but not spicy

Cauliflowers love spices and especially turmeric! This spice, which has been used for millennia for its medicinal properties turns the cauliflower a beautiful golden colour and adds an earthy aromatic spiciness to the soup as well as enhancing its health benefits too. Turmeric’s active compound, curcumin, is a powerful antioxidant with astonishing anti-inflammatory properties. You only need to go into a health shop to see the various turmeric products on offer to know about its popularity. With the addition of the leeks and potato, to which we have chosen sweet potatoes, not only does this give you more of your five a day, the fibre it gives us is incredibly important to maintain a healthy gut for digestion. With the addition of a soft poached egg, this cauliflower leek potato soup is well-rounded with a good source of protein too.

The well-rounded health benefits of this soup are great, as well as it being easy-to-prepare makes it a perfect candidate for a mid-week meal. However, it is the flavour combinations and textures that really make this cauliflower leek potato soup exciting.

Paired with a runny poached egg

Leek and potato soup is a classic but by making spiced cauliflower the star of the show mixed in with a leek and potato soup with the addition of an egg really propels this soup in a different direction. The Indian spice combination is simple too. Lots of turmeric, a good amount of cumin, and cinnamon with a decent garam masala truly elevate the flavours of the vegetables. The warming spices are earthy and aromatic and of course, if you like it spicy, by all means, add some chilli too.

How to make our cauliflower leek potato soup

Simply just cut the vegetable into bite-sized pieces and massage them with a drizzle of healthy olive oil. Stir in the spices and place in the oven to roast until soft. The oven does all the work!

The flavours enhance and you don’t lose the goodness of the vegetables by boiling them, plus you get to spend hard-earned time away from the kitchen which some may find essential during a hectic week.

For the stock aspect, use either chicken or vegetable whichever you prefer so when the vegetables are roasted, simply combine them with the stock in a blender and process until smooth. 

The only part that could potentially give you jitters is the poached egg stage. However, there is no need to be scared. The foolproof way of poaching eggs requires a pan of salted simmering water and fresh eggs. A good trick is to crack the eggs into a small ramekin or cup first. Make sure the water is simmering with small bubbles rather than an angry boil. Then slowly dip and submerge the egg inside the ramekin into the water and slowly pour it out. A fresh egg will keep its shape in the salted water, just repeat the process until you have all your eggs in the water. You only need to simmer the eggs for about three minutes for a soft poached egg. Another tip when your eggs are poached is to take the pan and run cold water from the tap into it until the water is warm to the touch but not hot. This will stop your eggs from cooking but keep them warm enough to set aside to finish preparing the soup.  

Once the soup is blended, ladle it into your bowls and place a poached egg into each one. Garnish with coriander/cilantro leaves or a little drizzle of yoghurt or chilli oil and enjoy. You definitely want to serve it with bread and as this has an Indian fusion to it we would recommend a fluffy naan bread or folded chapati perfect for dipping and mopping up.

If you have any leftover soup (not the eggs), keep it in the refrigerator for three to four days or freeze it. If you freeze it, consume it within 3 months.

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