Cozy up with a bowl of creamy, golden vegetarian goodness and a slice of freshly baked bread.
One winter, while tucked away in the snowy Kootenay Mountains, I made potato leek soup. My partner and I enjoyed it with a side of freshly baked bread while the fire crackled beside us. To this day, when I smell the harmonious aroma of onion, leek, and cloves, I remember that night with a smile.
Cauliflower leek soup takes those classic seasonings and blends it with ultra-nutritious cauliflower instead of potato. This version is beyond buttery, like one of the richest soups you could order on a classy restaurant menu. The mingled spices will leave you with a warm belly and tingling taste buds.
While it might seem fancy and elevated, this recipe is super easy. It’s a one-pot meal that takes less than 1 hour to make. The trickiest part is using an immersion blender to craft the perfect creaminess, but there are some tips you can follow to ensure a smooth and safe experience. This is a recipe that any chef, new or old, will want in their personal cookbook, especially for the cold nights that require a cozy bowl of comfort.
Is Cauliflower Leek Soup Healthy?
Not only does this soup taste good, it feels good too because it’s good for you! There’s less starch and more fiber due to the use of cauliflower instead of potatoes, and it’s packed with vitamins and minerals. If you’re concerned about dairy, you can easily replace heavy cream with cashew yogurt. I used coconut cream in my vegan version of this recipe, and it worked pretty well; just make sure to stir it thoroughly so the cream and liquid aren’t separate. As it stands, this recipe is gluten-free and sugar-free, making it suitable for all kinds of dietary needs. Just make sure your broth is free from gluten if you need a gluten-free soup.
What’s a Leek?
A leek is a green vegetable in the same family as shallot, onion, and garlic. Unlike its pungent brethren, however, it has a milder and sweeter flavor, making it a great addition to all kinds of dishes, especially soups and stews. Most recipes call for the white and light green parts only, but I like to set aside the tougher, darker green parts for when I make homemade vegetable stock.
How to make ahead and store
Leftovers can be stored in the fridge, well-sealed, for up to 5 days. You can also portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stove at medium until it simmers. Stir occasionally and add extra cream or water as necessary.
Serving Suggestions
Aside from the toppings I mentioned, cauliflower leek soup also goes great with a side of Cornbread Casserole or Garlic Toast. If you enjoy “soup and salad” nights like I do, pair this soup with a Kale Salad with Cranberries or Eggplant Salad.
Make the whole meal a cauliflower buffet by complementing it with Air Fryer Cauliflower Gnocchi, Cauliflower Tortillas, and of course Cauliflower Wings.
Ingredients
- 2 1/2 tablespoons butter
- 1 small onion diced
- 3 garlic cloves minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 2 leeks white and light green parts only, thinly sliced
- 1 head cauliflower cut into florets
- 2 1/4 cups vegetable broth
- 1/4 cup heavy cream
- Salt to taste
- Ground black pepper to taste
- Freshly chopped green onions for garnish
Instructions
- In a large pot, heat butter over medium heat. Add sliced leeks and garlic; cook for 2 minutes. Add onion, cayenne, and thyme.
- Sauté until all ingredients are soft, about 5 minutes. Then, add cauliflower florets to the pot and stir to mix.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until cauliflower is tender. Add the heavy cream and mix.
- Use an immersion blender to purée the soup directly in the pot until smooth. Season with salt and pepper to taste. Serve with green onions as garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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