Salt & Lavender

Easy, tasty, and wholesome recipes made from real ingredients.

Cauliflower and Leek Soup

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Cauliflower and leek soup – a light and healthy meal that is simple to prepare and ready in only 40 minutes!

Cauliflower and leek soup - a light and healthy meal that is ready in only 40 minutes!

It’s time for another soup with leeks in it! Leeks are such a great addition to soup. Yes, I know I just posted a leek soup recipe a couple weeks ago, but I couldn’t help myself from making another.

Cauliflower is a great low-carb substitute for potatoes in soup. I used three large leeks and one head of cauliflower in this soup. I wouldn’t worry too much about the size of the leeks as they all will vary.

This soup is creamy without having any cream in it. It’s light but still satisfying.

I added the crispy bacon on top because well, why not!? That is of course optional. The fresh herb garnish is optional too, but I think it enhances the flavor even more.

If you need to make this soup vegetarian friendly, simply substitute the chicken broth with vegetable broth. I hope you love this healthy cauliflower soup!

Cauliflower and leek soup - a light and healthy meal that is ready in only 40 minutes!

Tools used to make this recipe:
Oster hand blender

Cauliflower and leek soup - a light and healthy meal that is ready in only 40 minutes!
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Cauliflower and Leek Soup

Prep

Cook

Total

Yield 4

A light but filling cauliflower and leek soup recipe!

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 large leeks
  • 1 head of cauliflower
  • 2 (10 fluid ounce) cans chicken broth (you can sub veg broth)
  • 3 cups water
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • Salt & pepper, to taste

Garnish (optional)

  • Fried bacon (3 strips, chopped)
  • Fresh parsley, chopped
  • Fresh chives, chopped

Instructions

  1. Warm olive oil and butter in a pot on medium heat.
  2. Meanwhile, prepare the leeks (discard the top green portion and cut the bulbs lengthwise into four pieces, then chop into smaller sections). Add to the pot.
  3. While leeks are sautéing, separate the cauliflower into florets that are roughly the same size. Add cauliflower to the pot.
  4. Add chicken broth, water, ground cumin, and thyme to the pot, and increase heat to high. Once the soup starts to boil, reduce to medium-low heat and simmer until the cauliflower is tender (about 20 minutes depending on the size of the florets).
  5. Once cauliflower is tender, remove from heat and puree using a stick blender (or normal blender), using caution as the soup is still very hot.
  6. Serve with optional garnish immediately.

Courses Soup

Try more of my tasty recipes:

Asian Style Shrimp and Noodle Soup
Tomato Soup with Garlic and Sage Croutons
Potato, Leek, and Tomato Soup

Reader Interactions

Comments

  9. Thank you for this recipe! I love potato and leek soup but we’ve been trying to cut back on starches and carbs lately so this was perfect. I made this while my parents were visiting and overheard my well accomplished home cook and dad in the kitchen saying “I won’t eat that, I HATE cooked cauliflower!” After he questioned each step and asked what I was going to do with “it” he decided it was good enough to try. He’s not a picky eater at all, so when he says he doesn’t like something, he REALLY doesn’t like something. He loved it, definitely making this again!

    Reply

  13. I made a few adjustments–roasting the cauliflower with cumin seeds, eliminating the water and increasing broth to 3 cups–and the result was the most delicious cauliflower soup I’ve ever tasted! I paired it with a loaf of homemade honey-oat bread, and my family raved about it! Thank you so much for the inspiration!

    Reply

  16. I love this! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

    Reply

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