Best 2 Creamy Cauliflower Leek Soup Recipes

Creamy cauliflower leek soup is a comforting and delicious dish that is perfect for a cold winter day. It is made with a base of cauliflower, leeks, and onions, and then simmered in a creamy broth. This soup is a great way to get your daily dose of vegetables, and it can be easily customized to your liking. Whether you like your soup thick or thin, creamy or chunky, there is a recipe out there that is perfect for you.

Let's cook with our recipes!

CREAMY CAULIFLOWER LEEK SOUP

Creamy Cauliflower Leek Soup image

Make and share this Creamy Cauliflower Leek Soup recipe from Food.com.

Provided by Outta Here

Categories Cauliflower

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs leeks (1 bunch)
2 tablespoons unsalted butter
1 head cauliflower, cored and divided into large flowerets
2 1/3 cups low sodium chicken broth
8 ounces low-fat Greek yogurt or 8 ounces plain low-fat yogurt
salt & freshly ground black pepper

Steps:

Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they're tender. Do not let brown.
Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
Serve.

CREAMY CAULIFLOWER LEEK SOUP

Creamy Cauliflower Leek Soup image

I hate cauliflower. My cousin had this for dinner one eve, didn't tell me what it was. Now it is a fav! I've forgotten the exact recipe, adjust as needed to your taste. Recipe is quite forgiving. Freezes well!

Provided by cylee

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 head cauliflower, chopped (separate tough stems from florets)
1 bunch leek, carefully cleaned, chopped, white parts only
32 ounces chicken stock
fresh grated nutmeg, to taste
salt and pepper
2 tablespoons olive oil

Steps:

Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.
Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.
Using immersion blender, puree all ingredients to desired consistency.
Add freshly grated nutmeg (I use about half); heat through.
Serve with salt and pepper.

Tips:

Choose the right cauliflower: Use a fresh, firm head of cauliflower for the best flavor and texture.
Trim the cauliflower correctly: Remove the tough outer leaves and cut the cauliflower into florets. Be sure to cut off the hard core.
Cook the cauliflower until tender: Cauliflower should be cooked until it is soft enough to easily pierce with a fork.
Don't overcook the cauliflower: Overcooked cauliflower will become mushy and lose its flavor.
Use good quality leeks: Leeks should be fresh and have a mild flavor. Avoid leeks that are wilted or have yellow or brown spots.
Clean the leeks properly: Leeks can be dirty, so it is important to clean them thoroughly before using them. Cut off the root end and the dark green leaves. Then, slit the leek lengthwise and rinse it under cold water to remove any dirt or grit.
Sauté the leeks until softened: Leeks should be sautéed until they are soft and translucent.
Use a good quality vegetable broth: Vegetable broth is the base of the soup, so it is important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
Serve the soup hot: Creamy cauliflower leek soup is best served hot. You can garnish it with fresh herbs, croutons, or a drizzle of olive oil.

Conclusion:

Creamy cauliflower leek soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. It is a great way to use up leftover cauliflower and leeks, and it is also a good source of vitamins and minerals. This soup is sure to please everyone at your table, and it is a great way to get your daily dose of vegetables.