Cauliflower Leek Soup
Cauliflower leek soup, a creamy and satisfying dish that is both effortlessly delicious and surprisingly versatile. Soup, that quintessential comfort food, can be elevated to new heights with the perfect blend of flavors and textures.
Prep Time 25 minutes mins
Cook Time 25 minutes mins
- 2 Tbsp Olive oil
- 4 Leeks-cleaned and thinly sliced
- 1 Large Carrot-peeled and coarsely chopped
- 1 Stalk Celery-sliced
- 1 Potato-peeled and chopped
- 4 Cloves Garlic-minced
- 4 Cups Chicken or vegetable broth
- 1 Large Cauliflower-cut into florets
- 1/4 Tsp Salt
- 1/2 Tsp Black pepper
- 2 Sprigs Thyme
- 1 Bay leaf
- Chopped parsley-garnish
- Bacon bits-garnish
- Swiss cheese shredded-garnish
In a Dutch oven heat oil and add leeks and carrots, salt and pepper. Cook for 3 minutes then add celery and cook until veg softens.
Add the potatoes, cover and cook for 5 minutes until potatoes are soft.
Add the garlic and broth and bring to a simmer.
Add in the cauliflower and cook for 7 minutes, until it's tender.
Remove the Dutch oven from the heat and use an immersion blender to puree. Taste and add more salt and pepper if needed.
If the soup is too thick add more broth until it gets to your desired consistency.
Ladle soup into bowls and add whatever garnishes you like.
Keyword cauliflower, cauliflower leek soup, leeks, soup