Creamy Cauliflower Leek Soup Recipes

CREAMY CAULIFLOWER LEEK SOUP

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

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.

CREAM OF CAULIFLOWER SOUP

Steps:

• 1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.
• 2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.
• 3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
• 4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.
• 5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.

CREAM OF CAULIFLOWER AND LEEK SOUP

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.

CREAMLESS CAULIFLOWER LEEK SOUP

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.

LOW CARB CAULIFLOWER LEEK SOUP

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.