Cream of Cauliflower & Leek Soup

    A warming and hearty, creamy soup. Perfect for winter but welcome any time of year!


    Nairnshire, Scotland, UK
    1 person made this


    • 1 Medium/Large head of Cauliflower
    • 1 Large leek
    • 1 Medium/Large white onion
    • 1.5 Litres Vegetable stock (approx)
    • 2 tbsp Olive, Vegetable or Rapeseed Oil
    • Approx 1 cup double cream
    • Salt & pepper to taste
    • 2 x Medium or 1 x Large potatoes
    • 1 tsp Garlic Paste or approx 2 garlic cloves crushed (optional)


    1. Prepare veg: Dice onion, slice Leek, peel & dice potatoes & separate Cauliflower florets.
    2. Add oil to a large pan, adding onion & leek when hot. Stir while cooking over a medium heat until onions are soft and translucent. Add stock and optional garlic. Add potatoes and cauliflower and bring to boil.
    3. Reduce heat and simmer for approx 40-50 minutes. Add seasoning to taste.
    4. Remove from heat and allow to cool a little before blending. (I use a hand blender but the choice is yours). When thoroughly blended, (seive if you wish) add cream and return to the heat to simmer for approx 5 mins.
    5. Serve with crusty, buttered bread


    The stock/water amount is approximate. More can be added depending on personal preference. The soup is best medium thick and can be frozen to use later.

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