Tasty and creamy Cauliflower and Leek Soup! Simply a delicious recipe for Cauliflower+Leeks Soup. This creamy soup is so quick and easy to make, you can whip up any night of the week! An excellent recipe to use up left over cauliflower and leeks. The ingredients are whole and simple, but there’s lots of ways you could tweak this to make it a little different depending on your needs. Make a big soup pot as this recipes freezes well.
Get Your Creamy Cauliflower and Leek Soup Fix!
Sure, you might think of cauliflower as the base for broccoli cheese soup, but it’s also wonderful in its own right. And who knew that leeks were so versatile? Whether you’re sick of the same old recipes, or just want to try something new and delicious, this creamy cauliflower and leek soup will have your taste buds dancing! Don’t believe me? Give this flavorful recipe a try and see how quickly your cravings change!
This soup is just the perfect dish to warm you up on cold evenings and make you feel like you are eating something extra special! Besides, if you have left over cauliflower and leeks in your fridge, this yummy recipe will come in handy as it takes less than hour to prepare and cook! Serve it with some freshly baked bread and enjoy every bite of your creamy Cauliflower and Leek Soup!
Try it with homemade Ciabatta Bread, fresh baked French Bread or some crusty Homemade French Baguettes.
PrintCauliflower and Leek Soup
Simply a delicious recipe for Cauliflower and Leek Soup. This creamy cauliflower soup is so quick and easy to make, you can whip up any night of the week! An excellent recipe to use up left over cauliflower and leeks.
- Prep Time: :20
- Cook Time: 1:00
- Total Time: 1:20
- Yield: 4-6 1x
- Category: Soup
- Method: Stove Top
Ingredients
1 head of cauliflower, stem and leaves removed (approximately 430 grams)
1 large leek (approximately 105 grams)
1 russet potato
4–5 cloves of garlic
1 tablespoon olive oil
salt and pepper
1/4 teaspoon cayenne
2 cups vegetable or chicken stock
1/2 cup milk or cream
Instructions
-
Slice up the leek, reserving only the white and light green parts (not the dark green leaves or the roots if still attached). Add to a small bowl of water and agitate with your fingers to loosen any dirt. Drain and rinse. In a large pot, heat the olive oil over medium heat and add the leek. Cook for 3-4 minutes.
-
In the meantime, give the garlic a rough chop as well as the cauliflower and potato (once peeled). Add these ingredients to the pot also and season generously with salt and pepper as well as the cayenne. Cook another 2 minutes. Then add the vegetable stock (or chicken stock if using), reduce the heat to low, cover, and allow to cook until the potatoes are soft enough to mash (about 15-18 minutes).
- Use an immersion blender to puree all the ingredients. You could also do this in a good blender; just be careful as you transfer the hot liquid back and forth. Once the soup is blended well, turn off the heat and stir in the milk or cream. Taste and add more salt and pepper, if needed.
Nutrition
- Serving Size: 6