This post may contain affiliate links. Please read our disclosure policy.
This cauliflower and leek soup is a light and healthy soup recipe that is simple to prepare and ready in only 40 minutes! Great for busy weeknights.
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. Leeks are just great. I love their smooth, mild onion-y flavor.
Did you know that cauliflower is a great low-carb substitute for potatoes in soup? Often, you can’t even tell the difference. As it happens, this recipe is a low-carb cauliflower soup recipe.
I used three large leeks and one head of cauliflower in this cauliflower soup recipe. I wouldn’t worry too much about the size of the leeks as they all will vary. If leeks intimidate you a bit, check out my how to prepare leeks guide.
You may also like my creamy cauliflower soup.
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.
Pro tip: If you need to make this soup vegetarian friendly, simply substitute the chicken broth with vegetable broth. And cancel the bacon.
I hope you will love this easy low-carb cauliflower soup recipe. Let me know if you’ve made this tasty soup in the comments below!
Cauliflower and Leek Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large leeks
- 1 large head cauliflower
- 5 cups chicken or veg broth
- 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
- Prepare the leeks (discard the top green portion and cut the bulbs lengthwise into four pieces, then chop into smaller sections). Rinse them thoroughly as dirt tends to hide. Add leeks to the pot along with the olive oil and butter over medium heat.
- While leeks are sautéing for a few minutes, separate the cauliflower into florets that are roughly the same size. Add the cauliflower to the pot.
- Add the chicken broth, ground cumin, and thyme to the pot, and increase the 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.
- Season with salt & pepper as needed and serve with optional garnish.
- Serves 4-6.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.