A creamy and comforting soup that marries the delicate, slightly sweet flavor of leeks with the earthy richness of cauliflower. This velvety soup is perfect for a cozy evening or as a light lunch with crusty bread.
Yields4 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins
2tbspolive oil or unsalted butter
2medium leeks, white and light green parts only, thinly sliced
2clovesgarlic , minced
1large cauliflower, roughly chopped into florets
4cupsvegetable broth or chicken broth
1cupwater
1medium potato, peeled and diced (for added creaminess)
1bay leaf
½tspdried thyme
½cupheavy cream or coconut milk (optional for vegan option)
Salt and pepper, to taste
Juice of 1/2 lemon
Fresh parsley or chives, for garnish
Prepare the Leeks
1
Rinse the leeks thoroughly under cold water to remove any grit. Pat dry and slice thinly.
Sauté the Aromatics
2
In a large pot, heat the olive oil or butter over medium heat.
Add the leeks and sauté for 5-7 minutes, until they become tender but not browned.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the Vegetables
3
Add the cauliflower florets and diced potato to the pot. Stir to combine with the leeks and garlic.
Simmer the Soup
4
Pour in the vegetable broth and water.
Add the bay leaf and thyme.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the cauliflower and potato are very tender.
Blend the Soup
5
Remove the bay leaf.
Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy. Be cautious of the steam.
Return the soup to the pot.
Finish and Season
6
Stir in the cream or coconut milk (if using) and bring to a gentle simmer.
Season with salt, pepper, and lemon juice to taste. Adjust the consistency with additional broth or water if needed.
Garnish and Serve
7
Ladle the soup into bowls and garnish with fresh parsley or chives.
Serve hot with a slice of crusty bread or a side salad.
Tips and Variations
8
Make it Vegan: Use coconut milk instead of cream and vegetable broth.
Add Protein: Top with crispy chickpeas or a swirl of tahini for extra protein and texture.
Boost the Flavor: Add a splash of white wine while sautéing the leeks or a sprinkle of nutmeg for a warming touch.
Storage: This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Ingredients
2tbspolive oil or unsalted butter
2medium leeks, white and light green parts only, thinly sliced
2clovesgarlic , minced
1large cauliflower, roughly chopped into florets
4cupsvegetable broth or chicken broth
1cupwater
1medium potato, peeled and diced (for added creaminess)
1bay leaf
½tspdried thyme
½cupheavy cream or coconut milk (optional for vegan option)
Salt and pepper, to taste
Juice of 1/2 lemon
Fresh parsley or chives, for garnish
Directions
Prepare the Leeks
1
Rinse the leeks thoroughly under cold water to remove any grit. Pat dry and slice thinly.
Sauté the Aromatics
2
In a large pot, heat the olive oil or butter over medium heat.
Add the leeks and sauté for 5-7 minutes, until they become tender but not browned.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the Vegetables
3
Add the cauliflower florets and diced potato to the pot. Stir to combine with the leeks and garlic.
Simmer the Soup
4
Pour in the vegetable broth and water.
Add the bay leaf and thyme.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the cauliflower and potato are very tender.
Blend the Soup
5
Remove the bay leaf.
Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy. Be cautious of the steam.
Return the soup to the pot.
Finish and Season
6
Stir in the cream or coconut milk (if using) and bring to a gentle simmer.
Season with salt, pepper, and lemon juice to taste. Adjust the consistency with additional broth or water if needed.
Garnish and Serve
7
Ladle the soup into bowls and garnish with fresh parsley or chives.
Serve hot with a slice of crusty bread or a side salad.
Tips and Variations
8
Make it Vegan: Use coconut milk instead of cream and vegetable broth.
Add Protein: Top with crispy chickpeas or a swirl of tahini for extra protein and texture.
Boost the Flavor: Add a splash of white wine while sautéing the leeks or a sprinkle of nutmeg for a warming touch.
Storage: This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
