This creamy cauliflower leek soup is so quick and easy to make, you can whip up any night of the week!I love cooking with leeks, they have a sweet, delicate flavor which is perfect for this soup.Leave a review » Cauliflower Leek Soup 115 Cals 5.5 Protein 20 Carbs 3 Fats Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins This creamy cauliflower leek soup is so quick and easy to make, you can whip up any night of the week!optional toppings: crumbled bacon, cheddar, scallions (extra) Save Instructions Wash leeks very carefully to remove all grit.In a medium soup pot, melt butter and add flour on low flame.Using an immersion blender, blend the soup until smooth adjusting the salt and pepper to taste. .
Roasted Cauliflower & Leek Soup Recipe
(Note: I used cashews for the cream part – if you’re nut-free, check out this creamy vegan cauliflower soup recipe.).This process might look subtle, but roasting the cauliflower, leeks & garlic brings out some pretty big flavors… and in a surprisingly little amount of time. .
Low Carb Cauliflower Leek Soup Recipe
This soup is a great light dinner, if it's for 1 or 2 people, there's plenty of leftovers to take to work for lunch!I've made this twice, and I've made a few enhancements I think bring more flavor without adding anything unhealthy: -Roast the cauliflower in the oven - set the broiler to 500, break cauliflower into florets and place on baking sheet; spray with cooking spray and place on 2nd rack from the top.In all, a good soup, and my first time working with leeks - but use it as the foundation of introducing some spices or fresh herbs you particularly like - it's a little under-seasoned as-is. .
Cauliflower Potato and Leek Soup
Incorporating cauliflower imparts a luxurious creamy texture that makes for a super comforting way to up your veggie intake.That said, leeks are so much more complex and earthy than yellow onions, and they are well worth the time it takes to rinse the dirt from their layers.That said, leeks are so much more complex and earthy than yellow onions, and they are well worth the time it takes to rinse the dirt from their layers.Cauliflower- You only need chopped florets for this recipe but I find 5 cups to be equivalent to about one 2lb head of cauliflower.If you don’t mind the extra step, roasting the florets before adding them to the pot will enhance the flavor of the soup even more.You only need chopped florets for this recipe but I find 5 cups to be equivalent to about one 2lb head of cauliflower.If you don’t mind the extra step, roasting the florets before adding them to the pot will enhance the flavor of the soup even more.Just keep in mind the skin of russet potatoes will likely darken the soup if left intact.Just keep in mind the skin of russet potatoes will likely darken the soup if left intact.Desired Toppings- Homemade croutons, minced chives, fresh ground pepper, and shredded cheese are just a few of our favorite toppings.Warm the butter over medium heat and cook the leeks until golden brown.Serve warm with desired garnishes (such as croutons, shredded cheese and chives) and enjoy!2-3 leeks (white and light green parts only) , halved and thinly sliced.chopped fresh chives, shredded cheese and/or croutons for serving Instructions In a large pot, warm oil or butter over medium heat.Serve warm garnished with chives, shredded cheese, and/or croutons, and enjoy!This means that if you click an Amazon link and make a purchase, we receive a small commission, at no cost to you. .
Creamy Cauliflower Leek Soup Recipe
A bowl of this creamy, rich, light and bright cauliflower leek soup is what you need to your menu!And with our cold Cardiff weather, I figured that it was time to make hearty leek soup.This soup is made super creamy thanks to the cauliflower, and the leeks make it extra flavorful.Leeks have a sweet and delicate flavor, and if you’ve never cooked with them then please do give them a chance!After you wash them, slice them and then use a salad spinner to make sure that any dirt stuck between the layers falls off and doesn’t ruin your soup.Add cauliflower florets, vegetable stock, thyme, salt, and pepper.Adjust seasonings to your preference, ladle into bowls and serve with sliced green onion and crispy bacon (optional).This soup is super creamy as it is, but you can add potato if you like to make it creamier and more filling.Spread cauliflower florets on a baking sheet, drizzle with olive oil, salt and pepper, and roast.Spread cauliflower florets on a baking sheet, drizzle with olive oil, salt and pepper, and roast.You can mash the cauliflower and leeks with a wooden spoon if you don’t have an immersion blender, or leave it chunky if you like. .
Cauliflower Leek Soup • Bakerita
Over time, my mom eventually just replaced all the cauliflower with potatoes and neither I or my sister were any the wiser.This soup is luxuriously creamy, and there’s no need for cream or butter or potatoes to give it a boost.My mom’s recipe was super simple – pretty much just leeks, maybe some onion, cauliflower, chicken stock, and salt and pepper.A sprinkle of crispy prosciutto and fresh green onions are the perfect garnish.Let me know if you like seeing my savory recipes, and I’ll start sharing more of them in addition to my sweet goodies :) enjoy, my friends!Diet: Vegan Print Recipe Pin Recipe Description This Cauliflower Leek Soup tastes just like potato leek soup – it’s incredibly flavorful and super creamy without ANY dairy needed!of 1 fresh Salt + pepper, to taste To garnish Prosciutto or bacon , sautéed until crunchy + crumbled up, skip this to keep vegan.or , sautéed until crunchy + crumbled up, skip this to keep vegan Green onions, sliced Instructions In a large saute pan, heat two tablespoons olive oil over medium heat.Add the chicken or vegetable stock and dried thyme and bring to a boil.Reduce heat to medium-low and simmer for about 15 minutes, until the cauliflower florets are tender and cooked through.Add the roasted garlic if using, and lemon juice and use an immersion blender to puree the soup until smooth.Serve with a drizzle of olive oil, crispy prosciutto, and green onions. .
Best Cauliflower Leek Soup Recipe
extra-virgin olive oil 2 leeks, cleaned and white and light green parts thinly sliced 5 cloves garlic, crushed 1 russet potato, peeled and chopped 1 large head cauliflower, cut into florets Salt Freshly ground black pepper 450 ml chicken stock Chopped chives, for garnish Crumbled cooked bacon, for garnish This ingredient shopping module is created and maintained by a third party, and imported onto this page.Add stock, bring to a boil, then reduce heat and simmer, covered, until potatoes and cauliflower are tender, about 20 minutes.Season with salt and pepper to taste, then ladle into bowls and garnish with chives and bacon before serving.This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. .
Creamy Cauliflower Leek Soup
Site Index Cauliflower Cream soup Leeks Low carb.in fact, it’s hard to tell the difference (she could easily have used cauliflower instead of potatoes and I don’t think I’d have noticed!)!Creamy cauliflower leek soup is the perfect starter option or to serve on its own for lunch or a quick weeknight meal.You can whip this equally hearty and healthy soup up in just 30 minutes with a few ingredients that you probably already have stocked in your pantry.Whilst it's cooking, you can make a nice side salad and slice some bread for lunch, or get to work on your main course!I like to keep it simple and serve up this creamy cauliflower leek soup with some of my pretty darn perfect sweet dinner rolls.Start by melting the butter over medium heat in a large pot and begin to saute the leeks until they’ve turned soft and translucent.When you have a fragrant mix, stir in the cauliflower, chicken broth, and bay leaves, and bring to boil.At this point, you can reduce the heat and cover the pot to let the soup simmer for around 30 minutes.Melt the butter in a large pot over medium heat and saute the leeks until they are soft and translucent.Pour chicken broth into the pot and add the rest of the ingredients (but leave out the cream and toppings), then stir.Once that’s done, transfer into the slow cooker and pour in the chicken broth and the rest of the ingredients (again, not the cream and toppings!Use an immersion blender to puree the soup until it's smooth and add in the whipping cream.I like to add some fresh herbs like cilantro and parsley, and some toasted bread goes really well on the side or mixed in the soup. .
Cauliflower Soup Recipe
This versatile veggie can be prepared in so many ways, and its subtle flavor means that it welcomes a variety of seasonings.Roasting the cauliflower before adding it to the soup adds enticing depth of flavor.This simple step hardly takes any more effort, but it makes all the difference in the taste of the soup.The butter adds richness and gives the soup a luxurious, creamy texture.Using both olive oil and butter brings the best flavor to this cauliflower soup.The butter adds richness and gives the soup a luxurious, creamy texture.Feel free to substitute 3/4 cup of chopped sweet yellow onion in place of the leeks.Feel free to substitute 3/4 cup of chopped sweet yellow onion in place of the leeks.You may substitute low sodium chicken broth, but the soup will no longer be vegetarian.I recommend using low sodium vegetable broth so that you can better control the amount of salt in the soup.You may substitute low sodium chicken broth, but the soup will no longer be vegetarian.Dry the cauliflower pieces well and place them on a rimmed baking sheet that’s lined with parchment paper.Heat the olive oil and butter in a Dutch oven or other heavy pot.Then add the roasted cauliflower, fresh thyme sprigs, salt and pepper.Remove the center piece from the blender lid and cover the hole with a kitchen towel to allow steam to vent slightly as you blend.Leftover soup makes a perfect lunch or easy dinner idea!Store leftover soup in an airtight container in the refrigerator for up to 3 days.Let the soup cool completely before freezing and then store it in an airtight container in the freezer for up to 3 months.Cauliflower Soup Print Pin Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins Servings 4 servings Calories 194 kcal Cook Mode Prevent your screen from going dark This Cauliflower Soup is luxuriously creamy and comforting!Roasting the cauliflower brings out its delicious nutty flavor and a squeeze of fresh lemon juice adds brightness to this easy soup.▢ 1 tablespoon fresh lemon juice Instructions Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.Wash the chopped leeks in a bowl of cool water (or in a salad spinner) and drain well.Carefully transfer the soup to a counter top blender, remove the center piece of the top of the blender and cover with a folded kitchen towel (to allow the steam to vent), and puree until smooth.Notes Store leftover cauliflower soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.If you make a purchase through these links, I may receive a small commission, at no extra cost to you. .
Creamy Cauliflower and Leek Soup
I love vegetables in any form, but blended into a creamy, filling soup has got to be a contender for my #1 favorite.It’s got a rich and creamy texture and a beautiful pale yellow color.The ingredients are whole and simple, but there’s lots of ways you could tweak this to make it a little different depending on your needs, wants, deepest desires.Creamy Cauliflower and Leek Soup, makes two large servings (I think perfect for two people and then one lunch the next day).Add to a small bowl of water and agitate with your fingers to loosen any dirt.In the meantime, give the garlic a rough chop as well as the cauliflower and potato (once peeled).Add these ingredients to the pot also and season generously with salt and pepper as well as the cayenne.Once the soup is blended well, turn off the heat and stir in the milk or cream.I love adding some torn, toasted bread as the texture against the creamy soup is delicious.Also, if you do serve with torn, toasted bread, choose something 100% whole wheat or other whole grains.Add to a small bowl of water and agitate with your fingers to loosen any dirt.In the meantime, give the garlic a rough chop as well as the cauliflower and potato (once peeled).Add these ingredients to the pot also and season generously with salt and pepper as well as the cayenne.Once the soup is blended well, turn off the heat and stir in the milk or cream. .