Cauliflower Kale And Leek Soup Recipes

CAULIFLOWER, KALE AND LEEK SOUP

Steps:

• Heat the olive oil and butter in a large pot over medium heat.
• Add the leeks and celery and cook stirring occasionally until soft, about 6 to 8 minutes.
• Add the sliced garlic and a pinch of salt and pepper, and cook for 2 minutes more.
• Add the cauliflower, and pour in the chicken stock.
• Increase the heat to medium-high and bring the soup to a simmer.
• Reduce the heat to medium-low and cook for 10 minutes.
• Stir in the kale, and let simmer for 10 minutes more.
• Using a handheld blender, blend soup until smooth. Or you can purée the cooled down soup in batches in your blender or food processor.
• If soup is too thick, thin out using more stock or water.
• Add more salt and pepper to taste and add nutmeg if using.

ROASTED CAULIFLOWER AND LEEK SOUP

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.

KALE AND LEEK SOUP

Steps:

• 1.Sauté leek in olive oil until soft. Add kale and cook until wilted. 2.Add broth and cook for 30 minutes on low heat and let cool for 10-15 minutes or until temperature reaches 120°F (65°C). 3.Place soup into the Vitamix container and secure lid. 4.Select Variable 1. 5.Turn machine on and slowly increase speed to Variable 10, then to High. 6.Blend for 45 seconds until smooth. 7.Pour mixture back into pot and heat for 10 minutes, or just until it begins to simmer. Season to taste with salt and pepper.

LOW CARB CAULIFLOWER LEEK SOUP

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.