Cauliflower leek soup

This creamy cauliflower soup is so quick and easy to make, you can whip up every week of the week! It is the perfect light soup if you want this as a first course and leftovers are perfect for lunch.

This creamy cauliflower soup is so quick and easy to make, you can whip up every week of the week! It is the perfect light soup if you want this as a first course and leftovers are perfect for lunch.Cauliflower leek soup

Several of my favorite creamy soups include sour cream asparagus soup with crème fraiche, cream of zucchini soup and cream of carrot ginger soup.

I love to cook with leeks, they have a sweet, delicate flavor that is perfect for this soup. Before using leeks, it is important to wash them well, as dirt is usually collected between the layers. When using leek, you will use the white and light green parts. I cut them right where the color changes to darker green.

This creamy cauliflower soup is so quick and easy to make, you can whip up every week of the week! It is the perfect light soup if you want this as a first course and leftovers are perfect for lunch.This creamy cauliflower soup is so quick and easy to make, you can whip up every week of the week! It is the perfect light soup if you want this as a first course and leftovers are perfect for lunch.This creamy cauliflower soup is so quick and easy to make, you can whip up every week of the week! It is the perfect light soup if you want this as a first course and leftovers are perfect for lunch.

Cauliflower leek soup

Preparation time: 5 minutes

Cooking time: 25 minutes

Total time: 30 minutes

This creamy cauliflower soup is so quick and easy to make, you can whip up every week of the week! It is the perfect light soup if you want this as a first course and leftovers are perfect for lunch.

  • 1 tablespoon unsalted butter
  • 1 tablespoon flour for everything, use ap gluten-free flour for GF
  • 4 cups of reduced sodium chicken or vegetable broth
  • 1 bundle leek, approx. 3 or 4 dark green stems removed
  • 1 cauliflower in medium head, chopped (about 1 1/2 lbs of flowers)
  • kosher salt and fresh pepper to taste
  • optional filling: crumbled bacon, cheddar, scallions (extra)
  • Wash leeks very carefully to remove all grain. I usually cut them horizontally and separate rings to make sure there is no dirt left.

  • Roughly chop them when washed.

  • Melt butter in a medium soup pan and add flour on low flame.

  • Stir with a wooden spoon and cook for 1 to 2 minutes.

  • Add broth, leeks and cauliflower and bring to a boil.

  • Cover, and simmer on low for about 20 minutes, until the cauliflower is soft.

  • Use an immersion blender to mix the soup until salt and pepper are adjusted to taste.

  • Serve immediately.

Serving: 11/3 cups, calories: 115 kcal, carbohydrates: 20 g, protein: 5.5 g, fat: 3 g, saturated fat: 1.5 g, cholesterol: 6 mg, sodium: 511 mg, fiber: 5g , sugar: 4g

Blue Smart Points: 1

Green smart points: 1

Purple Smart Points: 1

Points +: 3

Keywords: cauliflower leek soup, cream cauliflower soup, creamy cauliflower soup, creamy soup recipes, healthy creamy soup

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