A satiating creamed cauliflower and leek soup that is quick and easy to prepare in twenty minutes or less. This lucidly colored, fresh-tasting soup is exceptionally delicious when served with a toasted baguette. Easily adaptable, serve as a light meal, or use as a sauce for pasta.
It’s the New Year, what better way to implement a healthy diet regimen into your life than with fresh fruits and vegetables? Okay, I know this soup has got some cream in it, let’s be frank, we can’t deny the nutrients packed in the main ingredients.
Cauli-power, as I like to call it, is packed with amazing benefits like the rest of its cruciferous vegetables. Here are ten reasons why you should add cauliflower to your diet.
Benefits of Cauliflower
Why is cauliflower good for you?
First, they are Low Carb
Detoxes and improves digestion
Helps with weight loss
Anti-inflammatory
Helps with hormone balance
Decreases risk for heart disease and brain disorders
Rich in vitamins and minerals
Preserves eye health
Promotes heart health
Rich in fiber
Are you convinced why you should add cauliflower to your diet? Okay, maybe this beautifully hue creamed cauliflower and leek soup will turn you into a believer. Let’s get to it!
How to Prepare Creamed Cauliflower and Leek Soup
Before we delve in, I must give you a piece of advice. When picking the head of cauliflower, go for the ones with densely packed heads, steer clear of the curds with blemishes, spots, or awful odor as it’s a sign of decay.
This soup is adaptably keto and vegan-friendly. To make it keto, substitute the half and half for heavy cream or coconut milk. To make this soup completely vegan, use vegetable stock in place of chicken stock, substitute coconut milk for half and half, and vegan cheese in place of gruyere or skip it entirely as the coconut milk packs enough flavors.
In case you are wondering why I added Gruyere cheese, first of all, This is entirely optional, I added a thumb size of apple smoked gruyere to add a nutty flavor to the soup, and I tell you, It is unbelievably good!
for the last time, let’s get into it!...
For this creamed soup you’ll need;
Cauliflower
Broth ( Vegans can use vegetable broth)
Leeks, top trimmed, roots removed and chopped
Olive oil
Shallots
garlic cloves
Ground black pepper
salt
Half and half (Vegans can use coconut milk, Keto Heavy cream)
Apple smoked Gruyère cheese
Cooked beets (Added for color, so it’s totally optional, although it tastes good AF!)
Toasted garlic crouton and plain yogurt, to garnish.
First of all, pour the broth into a medium pan and bring it to a boil over medium-high heat. Core and Cut the cauliflower into florets and add to the broth. Reduce heat to medium, cover with a tight lid, and cook for 8 minutes or until fork-tender. Drain the cauliflower and reserve ¾ cup for later. Set aside to cool slightly.
Meanwhile, peel and thinly slice the shallot and garlic. Heat the oil in a heavy bottom pan and add the chopped shallot, garlic, and leek. Cook gently over medium-low heat for 4 mins, occasionally stirring to avoid burning. Add the salt and pepper to the leek mixture and cook, stirring, for about a minute. Remove from the heat.
Using a heavy-duty blender, puree the cauliflower, leek mixture, half and half, and gruyere. Check the consistency and adjust with the remaining broth as desired. Check the seasoning and adjust to taste.
Ladle the soup into individual bowls and top with herbs of Choice and croutons, to garnish.
If by chance you have any leftovers ( how can you?), freeze the soup in an airtight freezer container for up to 3 months. Say what?
Are you looking for more comforting, easy weeknight meals? Check out this vegan golden soup here or this creamy almond butter sauce here.
Are you following @worldlytreat on social media? It will only take a few seconds. We share some behind the scene clips on our Instagram stories, join the conversation. Kindly add us on your social media, share our recipes, and of course, tag #worldlytreat if you try any of our recipes. Sharing is caring!
Peace & Love
Maureen
Creamed Cauliflower and Leek Soup
Ingredients
- 1 medium head Cauliflower (about 1lb 5oz)
- 4 Cups Broth ( Vegans can use vegetable broth)
- 2 Leeks top trimmed, roots removed and chopped
- 1 tablespoon Olive oil
- 1 Shallots
- 4 garlic cloves
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup Half and half (Vegans use coconut milk, Keto Heavy cream)
- ½ ounce smoked Gruyère cheese ( Vegans can use gourmet cheese or skip)
- ½ cup Cooked beets (optional)
- Toasted garlic crouton and plain yogurt, to garnish.
Instructions
- First of all, pour the broth into a medium pan and bring to a boil over medium-high heat. Core and Cut the cauliflower into florets and add to the broth. Reduce heat to medium, cover with a tight lid, and cook for 8 minutes or until fork tender. Drain the cauliflower and reserve ¾ cup for later. Set aside to cool slightly
- Meanwhile, peel and thinly slice the shallot and garlic. Heat the oil in a heavy bottom pan and add the chopped shallot, garlic, and leek. Cook gently over medium-low heat for 4 mins, occasionally stirring to avoid burning. Add the salt and pepper to the leek mixture and cook, stirring, for about a minute. Remove from the heat.
- Using a heavy-duty blender, puree the cauliflower, leek mixture, half and half, and gruyere. Check the consistency and adjust with leftover broth as desired. Check the seasoning and adjust to taste.
- Ladle the soup into individual bowls and top with herbs of Choice and croutons, to garnish.
Nutrition
click here to Pin this recipe for later!
Kristen Frolich says
I am 30 and I recently acquired a test for cauliflower. I love cauliflower rice so I am sure I would definitely like something like this! I'll have to give it a try!
Maureen Celestine says
Hey Kristen! Doesn't the big 30 feel so good? I am glad you got tested for cauliflower, I didn't know one could be allergic to it. I equally love cauliflower rice ( pad thai style). I hope you enjoy this method. Thanks for stopping by. ({})
Sydney says
This looks so delicious! There's nothing like homemade soup on a cold winter day.
Maureen Celestine says
You know that's right! 🙂 Thanks, Sydney!
Nicole Anderson | Camping for Women says
Aside from being very healthy, this actually looks extremely appetising and filling as well. Love how it looks quite straight forward to make and I'm looking forward to giving this a go for sure. Thank you for posting this.
Maureen Celestine says
It's my pleasure, Nicole! I am glad you like the quick and easy method of this recipe. I hope you enjoy it. XO
Lyosha says
Looks super delicious! Would definitely love to grab a bite or two of it. Also Pinning it as it is definitely a dish I am willing to recreate at home.
Maureen Celestine says
I hope you give it a try, Lyosha. Thanks for pinning!
Clare Minall says
You had me at healthy and delicious. This is something that my husband would really love. Will def try making this.
Emmeline says
This cauliflower soup looks so yummy! That color is jut so amazing & well I do love anything cauliflower...
Adriana says
I love cauliflower but I've never had leeks before. This sounds delicious.
Sincerely Miss J says
I love how pretty your creamed cauliflower and leek soup looks. Very interesting combo.
Sarah says
I’ve never tried a soup like this but it definitely looks delicious.
Rosey says
This is an interesting sounding soup. I wouldn't mind trying it. I've never had leeks.
Maureen Celestine says
I hope you give it a try, Rosey. Thanks!
Angie says
What a nutritious and nourishing soup. And it looks so pretty!!
Maureen Celestine says
Thanks, Angie.
Monidipa Dutta says
I read your post yesterday evening and I made this soup for dinner and loved it! I did make some personal tweaks. I added roasted garlic cloves, used only 1/2 a cauliflower (that all I had) and used less broth as others had suggested. I also added navy beans instead of cream. They gave it a thick rich texture and added protein. It tuned out to be a real stick to your ribs soup. Perfect for a cold night.
Maureen Celestine says
I am glad to hear that, Monidipa! I love the tweaks you made, the addition of the bean is a brilliant idea, sounds so nutritious. I might try it in the future. Thanks for stopping by beautiful.
Elizabeth O says
This sounds so healthy and delicious soup. It is raining outside and I guess today this one is worth a try.
Maureen Celestine says
It is healthy-ish 🙂 I hope you give it a try, Elizabeth.
Nora agwu says
This takes cauliflower to another level, I'm definitely giving this a try. Thanks for all the yummy recipes ❤