Best 4 Cream Of Cauliflower And Leek Soup Recipes

LOW CARB CAULIFLOWER LEEK SOUP

Low Carb Cauliflower Leek Soup image

A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.

Provided by DRUMNWRITE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h15m

Yield 12

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream

Steps:

Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 8.3 g, Cholesterol 34.8 mg, Fat 13.1 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 346 mg, Sugar 3.4 g

ROASTED CAULIFLOWER AND LEEK SOUP

Roasted Cauliflower and Leek Soup image

This is a really delicious soup I make.

Provided by Brandon Squige Johnson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

2 cloves garlic, minced
2 tablespoons vegetable oil
1 head cauliflower, broken into florets
3 tablespoons butter
2 leeks, white part only, chopped
¼ cup all-purpose flour
1 quart chicken stock
⅓ cup heavy whipping cream
1 teaspoon dried chervil
1 teaspoon kosher salt
1 tablespoon cracked black pepper

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 15.4 g, Cholesterol 33.9 mg, Fat 15.9 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 855.6 mg, Sugar 3.9 g

CREAM OF CAULIFLOWER AND LEEK SOUP

Cream of Cauliflower and Leek Soup image

We love these warm cream soups during the winter, they are definitely a comfort food. I didn't want to use potatoes in my soup due to the starchy content, so thought I'd come up with a soup that uses a different vegetable that is often substituted for potato in raw recipes. This soup is very tasty and would go great with a piece of home made bread or crackers.

Provided by Chef Joey Z.

Categories Vegan

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
3 leeks (white and light green washed and sliced in 1/4 inch pieces)
1 large yellow onion (chopped)
1/2 teaspoon sea salt
2 large garlic cloves (minced)
1 large head cauliflower (flowerettes separated)
4 cups vegetable stock
2 -3 teaspoons rosemary (fresh leaves)
1/4 cup masala wine
1 (14 ounce) can light coconut milk
1/2 teaspoon cumin

Steps:

Using a 4 quart sauce pan, heat the olive oil over medium heat.
Add the cleaned leeks, onion and sea salt.
Sauté these together for 5 minutes or until the onions are translucent.
Add the garlic and stir well for about 1 minute.
Add the cauliflower and vegetable stock. Cover and bring to a boil.
Reduce the heat and cook for 20 minutes or until the cauliflower is soft.
Remove the soup from the heat and with an emersion blender, process the mixture until you have a fine puree.
Add the coconut milk. Puree, add the rosemary and cumin and blend again.
Taste your soup and add more salt if you feel it needs it.
This soup is best eaten warm, so when you reheat it don't boil it.
Bon Appetit.

Nutrition Facts : Calories 155.3, Fat 3.9, SaturatedFat 0.6, Sodium 369.8, Carbohydrate 25.6, Fiber 7.1, Sugar 9.4, Protein 5.7

CREAMLESS CAULIFLOWER LEEK SOUP

Creamless Cauliflower Leek Soup image

This is a really rich and great tasting soup that does not contain cream. If you want to add a cup of cream to it to up the decadence factor, you can. It's easy to make with an immersion blender.

Provided by Katzen

Categories < 4 Hours

Time 1h15m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 -6 garlic cloves, minced
1/2 teaspoon dried thyme
8 cups vegetable broth (I like homemade best)
1/4 cup oatmeal (optional)
salt, to taste
fresh ground black pepper, to taste
1/2 lemon, juice of (optional)

Steps:

1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.

Nutrition Facts : Calories 83, Fat 5.3, SaturatedFat 1.9, Cholesterol 6.1, Sodium 51.1, Carbohydrate 8.3, Fiber 2.2, Sugar 2.7, Protein 2.1