Creamed Cauliflower and Leek Soup

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.

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Peace & Love

Maureen

📖 Recipe

Creamed Cauliflower and Leek Soup

This lucidly colored, fresh tasting soup is exceptionally delicious when served with toasted baguette. Easily adaptable, serve as a light meal or used as a sauce for pasta.

5 from 36 votes

Print Pin Rate

Course: Appetizer, Lunch, Side Dish

Cuisine: international

Diet: Low Calorie

Prep Time: 7 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Calories: 118kcal

Author: Maureen Celestine

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

Serving: 1 | Calories: 118kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 894mg | Potassium: 430mg | Fiber: 3g | Sugar: 6g | Vitamin A: 927IU | Vitamin C: 51mg | Calcium: 92mg | Iron: 1mg

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