Cauliflower Leek Soup
Cauliflower Leek Soup is perfect for any time of the year, but is especially nice on a cold or rainy day. It’s made using simple pantry staples. This easy soup has an amazing flavor and an irresistible creamy texture that everyone will love.
Be sure to try this Chicken Leek Mushroom Casserole and this Keto Cauliflower Soup for other delicious options.
You’re going to love this creamy cauliflower leek soup. It’s a top pick for me when it comes to a healthy soup recipe, as it hits all the flavor notes while being nutritious for my body.
I frequently make vegetarian soups and freeze them to share with my vegetarian mom, and she absolutely loved this one. It is such a cozy recipe for a cool day.
Before You Get Started
Here are a few tips to help your cauliflower soup turn out perfectly:
- Use fresh cauliflower: While frozen cauliflower will work in a pinch, fresh is best. You can also use half frozen and half fresh to save on time and money.
- Wash the leeks well: It can be tricky to clean leeks. I’ve found the easiest way is to slice them lengthwise and then into half moons. The layers separate easily this way, making sure there is no hidden dirt or sand.
- Season to taste: One of my top tips is to always season to taste, especially with the amount of salt listed. You can add more or less to your preference. Just add small amounts and keep tasting as you go.
Ingredients
- Butter – Adds flavor. You can use salted or unsalted butter.
- Olive oil – For softening the leeks.
- Leeks – Make sure that they’re halved and sliced.
- Cauliflower – Chop up a large head of cauliflower for this recipe.
- Parsley – For flavor.
- Chicken broth or vegetable broth – Helps to have a thinner soup.
- Heavy cream – For richness.
- Salt and black pepper – For flavor.
See recipe card for quantities.
How to Make Cauliflower Leek Soup
Heat the butter and olive oil in a pot over medium heat.
Step One: Add the sliced leeks and sautee until they are soft.
Step Two: Add the parsley and chopped cauliflower. Stir.
Step Three: Turn the heat to low, cover the pot, and cook for 15 minutes.
Step Four: Add the broth and turn the heat up to medium-high. Simmer for 10-15 minutes or until the cauliflower is tender.
👉 Tip: If you want a chunkier soup, set aside some cauliflower florets before pureeing the soup. Add them back before serving.
Step Five: Use an immersion blender to puree.
Step Six: Stir in the heavy cream and season with salt and pepper.
Top Tip💡
Blending hot liquids: Having an immersion blender makes this very easy, but if you don’t, you can blend hot soup in a regular blender. Make sure to remove the center of your blender’s lid and cover the hole with a towel. That way, the hot steam won’t make the top come off during blending.
Substitutions
- Vegan – If you want to add richness while making this recipe dairy-free, try adding some full-fat coconut milk in place of the heavy cream. You can also use all oil instead of the oil and butter combo listed.
Variations
- Toppings – Once everyone has their own individual serving, add toppings to the bowls. Some ideas could be sea salt, crispy bacon, or even some Parmesan cheese.
- Seasonings – You can add other seasonings to flavor the soup. Some options could be fresh thyme, red chili flakes, more fresh parsley, smoked paprika, or anything else that you’re craving.
See this Keto Mushroom Soup for another easy low carb soup recipe.
Equipment
To make this cauliflower potato leek soup, you’ll need a large pot or skillet, a handheld immersion blender, and a spoon for stirring.
Storage
Once you make this soup, let it cool and then store leftovers in the refrigerator. The best way to store leftover soup is to add it to an airtight container with a lid before putting it in the fridge.
This soup freezes very well for longer storage, despite the bit of added cream. Freeze in freezer-safe containers. Just thaw, heat, and stir, and it will come together.
Common Questions
The great thing about making this soup is that it’s really versatile. You can add diced onion, chopped jalapenos, or even some diced sweet peppers for a pop of sweet flavor. They would be added along with the leeks. And don’t forget that there is plenty of open space to add fun toppings as well.
You can absolutely add meat to this soup. Just be sure that the meat is fully cooked before adding. I think bacon crumbles would provide the best contrast in flavor with the other ingredients. Diced or shredded chicken would also be a good pick that would easily complement the flavor. Change it up and have fun with options.
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Cauliflower Leek Soup
Equipment
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 4 cups leeks halved and sliced
- 1 large head of cauliflower chopped
- 1 tbsp parsley
- 6 cups chicken broth or vegetable broth
- 1/2 cup heavy cream
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat the butter and oil in a large pot over medium heat.
- Add the leeks and saute until softened.
- Add the cauliflower and parsley. Turn the heat to very low and cover the pot. Cook for 15 minutes.
- Add the stock and turn the heat up to medium-high. Simmer for 10-15 minutes or until the cauliflower is tender.
- Puree the soup with an immersion blender or by carefully transferring some of the cauliflower and liquid to a blender. Always vent the lid and use caution blending hot liquids. Return the puree to the pot (if using a blender).
- Stir in the heavy cream. Season to taste with salt and pepper.
Notes
Nutrition
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This soup is delicious, it is creamy and perfect for a light meal.