Leek and cauliflower soup

Leek and cauliflower soup


17 people made this

About this recipe: This cauliflower soup is big on flavour, but low in fat. I set out to make a creamier soup, thinking I would add some cream or cheese at the end. But I stopped myself just before doing so, as the soup really holds its own without the addition of dairy, and tastes surprisingly creamy. Note that I used a stock cube, so if you don't - you may want to add more seasoning to compensate.

Diana Greater London, England, UK

Serves: 4 

  • 1 tablespoon olive oil
  • 2 leeks, sliced
  • 1 carrot, sliced
  • 1 onion, sliced
  • 1 cauliflower, roughly chopped
  • 100ml white wine
  • 1 medium potato, peeled and sliced
  • 1 teaspoon dried thyme
  • chicken stock to cover (approx. 700ml)
  • salt and pepper to taste

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat the olive oil in a saucepan over medium heat. Add the leeks, carrot and spring onion. Stir to coat in the oil, then cover and let the leeks sweat till they're soft, about 5 minutes.
  2. Add the cauliflower and stir to coat. Turn heat to high. Add the wine and let it boil for a minute or two, for the alcohol to evaporate.
  3. Add the potato, thyme and chicken stock to cover (using a stock cube is fine). Bring to the boil, then cover and let simmer on low heat until the potato is soft.
  4. Puree the soup with a hand blender, or transfer to a blender to puree in batches. Return to the pan and season to taste with salt and pepper. Add more stock if a thinner consistency is desired.

Make it vegetarian

This soup is easily made vegetarian or vegan by using vegetable stock instead of chicken stock.

Serving ideas

Top with a sprinkle of very thinly sliced spring onion, or chopped chives.
Sprinkle with grated Parmesan and freshly grated black pepper or nutmeg.
Drizzle with double cream or top with a dollop of creme fraiche.


Leek and cauliflower soup
Leek and cauliflower soup

Recently viewed

Reviews (0)

Write a review

Click on stars to rate