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5 from 1 vote

Cauliflower and Leek Soup

This is a rich and creamy soup. Add some sliced kielbasa sausage for a heartier meal. You can also use coconut milk and avocado oil to make this recipe dairy-free.
Course Main Course, Soup
Cuisine American
Keyword cauliflower, leek, main, soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 134kcal
Author Jenny Ross

Ingredients

  • 4 tablespoons butter
  • 2 garlic cloves minced
  • 1 celery stalk chopped
  • 1 large leek white and light green parts only, 1/2 inch slices
  • 1/2 onion sliced
  • 2 bay leaves
  • 2 cups stock
  • 1 head cauliflower
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon of nutmeg
  • 1/2 cup cream

Instructions

  • Heat a large pot over medium high heat and melt butter. Cook until it begins to brown and foaming subsides.
  • Add onions, celery, and leeks and cook until well caramelized, about 10 minutes.
  • Add all remaining ingredients except the cream and bring to a boil Cover, lower heat and simmer until cauliflower is soft, about 20 minutes.
  • Using a blender or immersion blender, puree soup until smooth. Add in cream, taste, and adjust seasoning as desired. Garnish with fresh chives.

Notes

The soup in the photo is also garnished with sliced radishes and grated, salt cured egg yolk. You can also add sliced, pre-cooked kielbasa sausage to make this a more hearty meal.

Nutrition

Calories: 134kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 461mg | Potassium: 256mg | Fiber: 2g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 37mg | Calcium: 37mg | Iron: 1mg