Print Recipe

Easy Cauliflower Leek Soup

kristineskitchenblog.com
This Easy Cauliflower Leek Soup requires only a few ingredients and is ready in just 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Calories: 179kcal

Ingredients

  • 2 large leeks white and light green parts only
  • 2 tablespoons olive oil
  • 1 head cauliflower about 2 pounds
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • ½ cup half and half or milk
  • salt and pepper to taste
  • fresh thyme or grated cheddar cheese for serving if desired

Instructions

  • Slice the leeks in halve lengthwise, and then slice into ¼-inch wide half-rounds. Rinse well in a colander under cold water; drain.
  • Heat olive oil in a large pot or Dutch oven over medium heat. Add the leeks and cook, stirring often, until they begin to soften, about 3 minutes.
  • Meanwhile, rinse cauliflower, core, and chop into 1-inch pieces. (This is most easily done by first cutting the cauliflower in half, and then into fourths. Slice out the core, and cut the florets apart.)
  • Add the garlic to the pot with the leeks and cook, stirring, for 1 minute. Add the cauliflower; cook for 2 minutes to lightly brown.
  • Pour the vegetable broth into the pot. Increase the heat and bring to a boil. Reduce heat to a low simmer, cover, and cook for about 15 minutes, until cauliflower is tender when pierced with a fork.
  • Puree soup using an immersion blender or regular blender. If transferring to a regular blender, do so in batches. Do not fill the blender more than half full each time. Return the soup to the pot after blending.
  • Once soup is pureed, stir in half n half (or milk), and season to taste with salt and pepper. Serve garnished with fresh thyme and/or cheddar cheese, if desired.

Notes

Omit half and half or milk for a vegan and dairy-free soup.

Nutrition

Serving: 1/4 of recipe | Calories: 179kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1004mg | Potassium: 558mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1350IU | Vitamin C: 75.6mg | Calcium: 94mg | Iron: 1.5mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com