Creamy Cauliflower Leek Soup Recipe Recipe Cards
ROASTED CAULIFLOWER AND LEEK SOUP
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
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
CREAMY CAULIFLOWER LEEK SOUP
Make and share this Creamy Cauliflower Leek Soup recipe from Food.com.
Provided by Outta Here
Categories Cauliflower
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
- In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they're tender. Do not let brown.
- Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
- Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
- Serve.
CREAM OF CAULIFLOWER AND LEEK SOUP
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
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
LOW CARB CAULIFLOWER LEEK SOUP
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
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
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CREAMY CAULIFLOWER AND LEEK SOUP RECIPE - EASY LOW CARB ...
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- While the cauliflower is roasting, fry the bacon in a sturdy skillet over medium heat. Add the bacon strips in a single layer (cook in batches if necessary).
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- Melt the butter in a large pot over medium heat and saute the leeks until they are soft and translucent. Add in the garlic and saute for another 2 minutes until browned and fragrant.
- In the bottom of the Instant pot place the oil and the leeks. Fry the leeks until they are soft and translucent then add in the garlic.
- Fry the leeks in the butters in a frying pan until they are soft and translucent then add in the garlic. Fry the garlic and the leeks for another 2 minutes. Transfer into the slow cooker.
CREAMY CAULIFLOWER AND LEEK SOUP RECIPE - MOTHER EARTH …
1. Combine the cauliflower, broth, and garlic in a saucepan and bring to a boil. 2. Reduce the heat and continue to boil gently for about 30 minutes, until the cauliflower is soft enough to break ...
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CREAMY CAULIFLOWER AND LEEK SOUP - A BEAUTIFUL MESS
2017-09-13 Creamy Cauliflower and Leek Soup, makes two large servings (I think perfect for two people and then one lunch the next day) 1 head of cauliflower, stem and leaves removed …
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From abeautifulmess.com
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- Slice up the leek, reserving only the white and light green parts (not the dark green leaves or the roots if still attached). Add to a small bowl of water and agitate with your fingers to loosen any dirt. Drain and rinse. In a large pot, heat the olive oil over medium heat and add the leek. Cook for 3-4 minutes.
- In the meantime, give the garlic a rough chop as well as the cauliflower and potato (once peeled). Add these ingredients to the pot also and season generously with salt and pepper as well as the cayenne. Cook another 2 minutes. Then add the vegetable stock (or chicken stock if using), reduce the heat to low, cover, and allow to cook until the potatoes are soft enough to mash (about 15-18 minutes).
- Use an immersion blender to puree all the ingredients. You could also do this in a good blender; just be careful as you transfer the hot liquid back and forth. Once the soup is blended well, turn off the heat and stir in the milk or cream. Taste and add more salt and pepper, if needed.
CREAMY CAULIFLOWER LEEK SOUP – CHICKFOODTV
2019-01-18 creamy cauliflower leek soup. It’s getting colder, and I couldn’t be more happy about it because I am a self-professed soup lover. I love winter evenings, wearing my favorite …
From chickfoodtv.com
Servings 4Estimated Reading Time 3 minsCategory Dinner, LunchTotal Time 30 mins
From chickfoodtv.com
Servings 4Estimated Reading Time 3 minsCategory Dinner, LunchTotal Time 30 mins
- SLICE. Slice the leek, reserving only the white and light green parts, while discarding the dark green leaves and roots. In a small bowl of water, add sliced leeks and agitate with your fingers to loosen any dirt. Drain and rinse, set aside. Chop onion. Remove skin from potato and chop. Clean cauliflower and remove the core and leaves, then chop into bite size florets.
- SAUTE. Place pressure cooker on low heat and add grape seed oil and the onion. Allow to sweat for 4-5 minutes. Next, add garlic and leek and saute for a few minutes, with the lid not attached.
- PRESSURE COOK. Add stock, cayenne, potato, cauliflower, bay leaf, maple sugar and all spice. Give a good stir and seal lid on pressure cooker.
CREAMY CAULIFLOWER LEEK SOUP RECIPE - LITTLE SUNNY KITCHEN
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- Add cauliflower florets, vegetable stock, thyme, salt, and pepper. Bring to a boil, and simmer until the cauliflower is cooked and tender.
- Remove from heat, and using an immersion blender blend the soup until smooth. If it's too thick, add more vegetable stock and blend. Adjust seasonings to your preference, ladle into bowls and serve with sliced green onion and crispy bacon.
CAULIFLOWER AND LEEK SOUP • SALT & LAVENDER
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- 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.
CAULIFLOWER LEEK SOUP • FAITHFUL PLATEFUL
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5/5 (1)Estimated Reading Time 2 minsCategory SoupTotal Time 30 mins
- In a medium stock pot, add the cauliflower, garlic, leeks, thyme and olive oil. Heat to medium and cook for about 5 minutes until the leeks are golden brown. (If not using oil to sauté the onions and garlic, add a little water, a few tablespoons, to the bottom of the pot and cook about 5 minutes adding more water as needed to keep the vegetables from sticking and burning, just enough to allow them to brown).
- Add the water and cover. Bring to a simmer and cook for about 15-20 minutes until the cauliflower is tender.
- Transfer to a blender and add the unsweetened almond milk, and paprika. Season with salt and pepper to taste.Add water as needed if you prefer the soup to be thinner.Bon Apetit!
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- Spray the bottom of a large saucepan about 7 to 8 times. Turn the heat on high underneath, then when the oil starts to bubble, turn the heat lower.
- Add the leeks, cauliflower and garlic. Sauté, stirring constantly for about 8 minutes until soft, but not burnt, or you will taint the taste of the soup.
- Add the dried thyme and stir in, then add the potato and sauté, again stirring for a further 2 minutes.
- Add the stock, bring the mixture to the boil and simmer for about 30 minutes until the vegetables are soft then remove from the heat.
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- In a large pot, add olive oil, onion, and garlic. Sauté for 5 minutes until onion is semi-translucent.
- Tie together the rosemary and thyme with some string. Add the bundle to the pot along with the cauliflower, leek, and wine. Cover and let simmer for an additional 5 minutes.
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- Slice the leeks in halve lengthwise, and then slice into ¼-inch wide half-rounds. Rinse well in a colander under cold water; drain.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the leeks and cook, stirring often, until they begin to soften, about 3 minutes.
- Meanwhile, rinse cauliflower, core, and chop into 1-inch pieces. (This is most easily done by first cutting the cauliflower in half, and then into fourths. Slice out the core, and cut the florets apart.)
- Add the garlic to the pot with the leeks and cook, stirring, for 1 minute. Add the cauliflower; cook for 2 minutes to lightly brown.
CREAMY CAULIFLOWER SOUP WITH LEEKS AND THYME - BAREFEET IN ...
2013-01-28 Instructions. In a large pot, heat the olive oil over medium high heat. Add the celery and the leeks and saute until tender, about 5 minutes. Add the chicken stock, the cauliflower, …
From barefeetinthekitchen.com
Reviews 11Estimated Reading Time 2 minsServings 6-8
From barefeetinthekitchen.com
Reviews 11Estimated Reading Time 2 minsServings 6-8
- In a large pot, heat the olive oil over medium high heat. Add the celery and the leeks and saute until tender, about 5 minutes. Add the chicken stock, the cauliflower, the bay leaves and the thyme. Bring to a boil and then reduce to a simmer for about 15-20 minutes, until the cauliflower is tender.
- Remove the pan from the heat. Remove the thyme and the bay leaves. Using an immersion blender, puree the soup until smooth. If you do not have an immersion blender, this can be done in a standard blender as well, in 2-3 separate batches. Once the soup is smooth, add the salt and pepper. Taste and adjust as needed. Stir in the cream and ladle into bowls. Garnish with a teaspoon drizzle of cream if desired. Enjoy!
CREAMY INSTANT POT CAULIFLOWER LEEK SOUP - FED & FIT
2019-10-24 First, you'll get the soup started by sauteing the leeks using the ‘Saute' function of your Instant Pot. Simply melt a little bit of butter, add the leeks, and cook for 4-5 minutes, until …
From fedandfit.com
4.6/5 (5)Total Time 25 minsCategory DinnerCalories 196 per serving
From fedandfit.com
4.6/5 (5)Total Time 25 minsCategory DinnerCalories 196 per serving
- Set the Instant Pot to ‘saute’ mode and add the butter to the pot. Once melted, add the leeks to the pot and cook for 4-5 minutes, until soft and wilted. Add the garlic and cook for an additional minute, until fragrant, then turn off the pot.
- Add the chicken stock to the pot and scrape the browned bits off the bottom, then add the cauliflower, thyme, and salt. Seal the pot then hit the ‘manual’ button and set to cook for 5 minutes.
- After the timer goes off, release the pressure from the pot. Either use your immersion blender to blend the soup in the pot, or add it to a blender, working in batches if needed, and blend until smooth.
- Add the blended soup back to the pot and stir in the coconut milk and lemon juice. Taste for seasoning and add more salt if needed, then serve.
CREAMY ROASTED CAULIFLOWER & POTATO LEEK SOUP - SAVORING TODAY
2020-11-13 While the garlic and cauliflower are roasting, cook leeks with a little olive oil over med heat until softened and beginning to brown, about 5 minutes. Add green onions, potato, …
From savoringtoday.com
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From savoringtoday.com
Ratings 1Total Time 45 minsCategory SoupsCalories 284 per serving
- Heat oven to 400°F. Cut top third of the garlic bulb off so that the majority of the cloves are exposed. Place the garlic in a small oven proof dish, exposed cloves facing up. Pour approximately 2 tablespoons olive oil over garlic bulb, and roast at for 30 minutes or until garlic is soft.
- Arrange sliced cauliflower on a rimmed baking sheet, brush with additional olive oil and sprinkle with a little salt and 1 teaspoon lemon pepper. Roast in the oven with the garlic for 20 to 30 minutes (stir midway through) until cauliflower is lightly browned and fork-tender. Remove cauliflower and garlic from oven and set garlic aside to cool. (NOTE: Place garlic on a separate oven rack underneath if there isn't room for both to be on the same rack.)
- While the garlic and cauliflower are roasting, cook leeks with a little olive oil over med heat until softened and beginning to brown, about 5 minutes. Add green onions, potato, 1/2 teaspoon salt, and 1 cup of the stock to the pan with the leeks; cover and simmer 10 to 15 minutes, or until potatoes are fork-tender.
- Reserve a few pices of the cauliflower for garnishing soup, if desired, and add the remaining cauliflower to the soup with the potatoes, breaking up any large pieces. Sprinkle crushed red pepper flakes over the cauliflower. Squeeze the garlic bulb from the bottom to remove garlic cloves, coarsely chop the garlic, and stir in to the soup with the Romano cheese. (Reserve roasted garlic oil for garnish, if desired.)
CREAMY ROASTED CAULIFLOWER LEEK SOUP WITH CHEDDAR | GIRL ...
2019-02-10 Add garlic and thyme to leeks, stirring in, and cook 1 minute. To leek mixture, add roasted cauliflower florets and broth. Bring to a boil, then reduce the heat (to about medium …
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Ratings 17Category Lunch, Main Course, SoupServings 4Estimated Reading Time 5 mins
From girlheartfood.com
Ratings 17Category Lunch, Main Course, SoupServings 4Estimated Reading Time 5 mins
- Meanwhile, in a bowl, toss cauliflower florets with 1 tablespoon oil, 1/4 teaspoon each of salt and black pepper (or you can toss the florets with the oil, salt and black pepper directly on the sheet pan).
- Spread cauliflower florets out onto a sheet pan and bake for 25 to 30 minutes, turning halfway. Carefully remove from the oven and set aside for use shortly.
CAULIFLOWER LEEK SOUP RECIPE | RECIPES.NET
2021-01-07 This cauliflower leek soup is a nutritious and creamy side dish that you can whip up in half an hour. Garnish with cheese, scallions, or even bacon. Garnish with cheese, scallions, or even bacon. Recipes.net
From recipes.net
Cuisine AmericanCategory SoupServings 5Total Time 30 mins
From recipes.net
Cuisine AmericanCategory SoupServings 5Total Time 30 mins
CREAMY CAULIFLOWER & LEEK SOUP - HOMEMADE METHOD
2018-01-16 Print Recipe. Creamy Cauliflower & Leek Soup. January 16, 2018 homemademethod. Prep time: 10 minutes ; Cook time: 20 minutes ; Serves: 3-4; Ingredients. For soup. 1 head Cauliflower, chopped; 1 whole Leek, chopped; 3 medium Potatoes, diced ; 6 cup Vegetable or chicken stock; 1 tsp Fresh thyme; 1/2 cup Plain Yogurt; 1 Tbs Olive Oil; …
From homemademethod.com
Servings 3-4Estimated Reading Time 3 mins
From homemademethod.com
Servings 3-4Estimated Reading Time 3 mins
CREAMY CAULIFLOWER LEEK SOUP RECIPE | PCC COMMUNITY MARKETS
2009-08-03 In a large pot, melt butter over medium-high heat. Add leeks and cook, stirring frequently, until tender, about 8 minutes. Do not brown. Add cauliflower and water or stock and increase the heat to high. When soup boils, reduce heat to a simmer. Cook until cauliflower is falling-apart tender. Add yogurt and return the soup to a boil.
From pccmarkets.com
Servings 4Estimated Reading Time 50 secs
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CAULIFLOWER CARROT AND LEEK SOUP — LOVE THY CARROT
2017-06-07 Add the olive oil to a medium sauce pan over medium heat. Stir in the onions and garlic and cook until the onions soften, stiring occasionally. Add the leeks and cook for a few more minutes. Then add the chili powder and cook until fragrant. Add the cauliflower, carrots, thyme and water and bring to a boil. Then lower the heat and let the soup ...
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