Creamy Cauliflower and Leek Soup

Indulge in the velvety decadence of our Creamy Cauliflower and Leek Soup, a sophisticated blend that transforms humble ingredients into a luxurious dining experience.

This elegant soup combines the subtle sweetness of cauliflower with the delicate, oniony notes of leeks, all pureed to silky perfection.

A touch of nutmeg adds a hint of warmth, while a drizzle of olive oil provides a beautiful finish. Light enough for a starter yet satisfying enough for a main course, this soup is a testament to the magic that happens when simplicity meets careful preparation.

It’s a bowl of pure, creamy comfort that will leave you feeling pampered and nourished.

Creamy Cauliflower and Leek Soup

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Soup

Cuisine Mediterranean

Servings 6

Calories 180 kcal

Ingredients

  

• 2 tbsp unsalted butter
• 2 large leeks white and light green parts only, sliced and rinsed
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 large head cauliflower cut into florets
• 4 cups vegetable or chicken broth
• 1 cup milk
• 1/4 cup heavy cream
• 1/4 tsp nutmeg
• Salt and white pepper to taste
• Chives or green onions chopped, for garnish
• Extra virgin olive oil for drizzling

Instructions

 

• Melt butter in a large pot over medium heat. Add leeks and onion, cook until softened, about 5 minutes.
• Add garlic and cook for another minute until fragrant.
• Add cauliflower florets and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until cauliflower is very tender.
• Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
• Stir in milk, cream, and nutmeg. Simmer gently for 5 minutes.
• Season with salt and white pepper to taste.
• Serve hot, garnished with chopped chives or green onions and a drizzle of olive oil.

Notes

Nutritional Information (per serving)

• Calories: 180
• Protein: 6g
• Carbohydrates: 18g
• Fiber: 4g
• Fat: 11g
• Sodium: 300mg

Keyword Cauliflower, Leek

Cooking Tips

• For a smoother soup, pass it through a fine-mesh strainer after blending.
• Roast the cauliflower before adding it to the soup for a deeper flavor.

Equipment Needed

• Large pot or Dutch oven
• Immersion blender or regular blender

Possible Substitutions

• Use coconut milk instead of dairy milk and cream for a vegan version.
• Add a potato for extra creaminess without additional dairy.
• Experiment with different herbs like thyme or tarragon for varied flavors.