Cauliflower Leek Soup

Ingredients

Serves 4–6

• 1 large head of Cauliflower, cut into florets
• 2 large Leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons butter or olive oil
• 4 cups vegetable or chicken broth
• 1 medium potato, peeled and diced (optional, for extra creaminess)
• 1/2 cup cream or milk (optional)
• Salt, to taste
• Black pepper, to taste
• 1/2 teaspoon dried thyme or 2 sprigs fresh thyme
• Optional toppings:
  • Chopped chives
  • Croutons
  • Crispy bacon bits
  • Shredded cheese
  • Olive oil drizzle

Instructions

1. Prepare the leeks
   • Slice the leeks and rinse thoroughly under water to remove any dirt trapped between layers.
2. Cook the aromatics
   • In a large pot, heat butter or olive oil over medium heat.
   • Add onion and leeks. Cook for 5–7 minutes until soft.
   • Stir in garlic and thyme; cook for 1 minute.
3. Add vegetables
   • Add cauliflower florets and diced potato if using.
   • Pour in the broth and bring to a boil.
4. Simmer
   • Reduce heat and simmer for 20–25 minutes, until the cauliflower is very tender.
5. Blend
   • Use an immersion blender to puree the soup until smooth.
   • Alternatively, blend carefully in batches using a countertop blender.
6. Finish
   • Stir in cream or milk if desired.
   • Season with salt and black pepper to taste.
   • Warm gently before serving.
7. Serve
   • Garnish with your favorite toppings and serve hot with crusty bread.

Tips

• Clean leeks well: Dirt often hides inside the layers. Slice first, then rinse thoroughly.
• For extra richness: Roast the cauliflower before adding it to the soup.
• For a lighter soup: Skip the cream; blended cauliflower naturally creates a creamy texture.
• Add protein: Stir in shredded chicken or white beans.
• Make it vegan: Use olive oil and vegetable broth, and replace cream with coconut milk or oat cream.
• Storage: Keeps well in the refrigerator for up to 4 days and freezes nicely for up to 2 months.
• Flavor boost: A small squeeze of lemon juice before serving brightens the soup beautifully.

For a fuller meal, pair it with a green salad or toasted sourdough bread.