Leek and cauliflower soup

    Leek and cauliflower soup


    22 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

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