Cauliflower and leek soup – a light and healthy meal that is simple to prepare and 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!
Tools used to make this recipe:
Oster hand blender
Cauliflower and Leek Soup
A light but filling cauliflower and leek soup recipe!
- 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
- Fried bacon (3 strips, chopped)
- Fresh parsley, chopped
- Fresh chives, chopped
- Warm olive oil and butter in a pot on medium heat.
- 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.
- While leeks are sautéing, separate the cauliflower into florets that are roughly the same size. Add cauliflower to the pot.
- 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).
- 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.
- Serve with optional garnish immediately.