Cauliflower And Leek Soup Recipes

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ROASTED CAULIFLOWER AND LEEK SOUP



Roasted Cauliflower and Leek Soup image

This is a really delicious soup I make.

Provided by Brandon Squige Johnson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h15m

Yield 6

Number Of Ingredients 11

2 cloves garlic, minced
2 tablespoons vegetable oil
1 head cauliflower, broken into florets
3 tablespoons butter
2 leeks, white part only, chopped
¼ cup all-purpose flour
1 quart chicken stock
⅓ cup heavy whipping cream
1 teaspoon dried chervil
1 teaspoon kosher salt
1 tablespoon cracked black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
  • Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
  • Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 15.4 g, Cholesterol 33.9 mg, Fat 15.9 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 855.6 mg, Sugar 3.9 g

LOW CARB CAULIFLOWER LEEK SOUP



Low Carb Cauliflower Leek Soup image

A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.

Provided by DRUMNWRITE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h15m

Yield 12

Number Of Ingredients 8

2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream

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.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 8.3 g, Cholesterol 34.8 mg, Fat 13.1 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 346 mg, Sugar 3.4 g

CREAM OF CAULIFLOWER AND LEEK SOUP



Cream of Cauliflower and Leek Soup image

We love these warm cream soups during the winter, they are definitely a comfort food. I didn't want to use potatoes in my soup due to the starchy content, so thought I'd come up with a soup that uses a different vegetable that is often substituted for potato in raw recipes. This soup is very tasty and would go great with a piece of home made bread or crackers.

Provided by Chef Joey Z.

Categories     Vegan

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
3 leeks (white and light green washed and sliced in 1/4 inch pieces)
1 large yellow onion (chopped)
1/2 teaspoon sea salt
2 large garlic cloves (minced)
1 large head cauliflower (flowerettes separated)
4 cups vegetable stock
2 -3 teaspoons rosemary (fresh leaves)
1/4 cup masala wine
1 (14 ounce) can light coconut milk
1/2 teaspoon cumin

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.

Nutrition Facts : Calories 155.3, Fat 3.9, SaturatedFat 0.6, Sodium 369.8, Carbohydrate 25.6, Fiber 7.1, Sugar 9.4, Protein 5.7

CREAMY CAULIFLOWER LEEK SOUP



Creamy Cauliflower Leek Soup image

I hate cauliflower. My cousin had this for dinner one eve, didn't tell me what it was. Now it is a fav! I've forgotten the exact recipe, adjust as needed to your taste. Recipe is quite forgiving. Freezes well!

Provided by cylee

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 head cauliflower, chopped (separate tough stems from florets)
1 bunch leek, carefully cleaned, chopped, white parts only
32 ounces chicken stock
fresh grated nutmeg, to taste
salt and pepper
2 tablespoons olive oil

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.

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