Cauliflower Leek Soup

A warm, creamy, and comforting soup made with leeks and cauliflower, perfect for cozy nights.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main

Cuisine American

Servings 4 servings

Calories 150 kcal

Equipment

Large Pot
Immersion Blender

Ingredients

1 tablespoon vegetable oil
2 pieces leeks, white and light green parts, thinly sliced
3 cloves garlic, minced
1 head cauliflower, cut into florets
2 cups vegetable stock (500 ml)
2 sprigs thyme or 1 teaspoon dried thyme
1 teaspoon salt
0.25 teaspoon ground black pepper
to taste green onion, sliced, for garnish optional
to taste crispy turkey bacon, for garnish optional

Instructions

Step 1: In a large pot, heat the vegetable oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until soft and translucent. Add minced garlic and sauté for another minute.
Step 2: Add cauliflower florets to the pot and cook for about 3 minutes. Pour in the vegetable stock, add thyme, salt, and black pepper, and stir to combine.
Step 3: Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until cauliflower is fork-tender.
Step 4: Remove from heat and blend the soup until smooth using an immersion blender or in batches with a stand blender.
Step 5: Taste and adjust seasonings as needed. Add more vegetable stock or water for a thinner consistency if desired.
Step 6: Serve in bowls and garnish with green onions and crispy turkey bacon if desired. Enjoy warm!

Notes

For extra creaminess, add a splash of coconut milk or almond milk after blending. Rinse leeks thoroughly to remove dirt. Serve with crusty bread for a complete meal.

Keyword Easy