Leek Cauliflower Soup Recipes

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.

CAULIFLOWER, LEEK AND GINGER SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 1/2 cups water and bring to a simmer.
• Add the cauliflower and garlic and simmer until the potatoes, cauliflower and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Add the cream and reheat the soup if necessary. Adjust the consistency with water and seasoning with salt and pepper.
• Serve hot sprinkled with the parsley and a few grinds of pepper.

CAULIFLOWER LEEK SOUP

Steps:

• Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains.
• Coarsely chop them when washed.
• In a medium soup pot, melt butter and add flour on low flame.
• Using a wooden spoon, stir and cook 1 to 2 minutes.
• Add broth, leeks, and cauliflower and bring to a boil.
• Cover and simmer on low for about 20 minutes, until cauliflower is soft.
• Using an immersion blender, blend the soup until smooth adjusting the salt and pepper to taste.
• Serve immediately.

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.

DIANA STURGIS' CURRIED CAULIFLOWER & LEEK SOUP

Steps:

• Freeze the chicken broth until the fat congeals on the surface, about 20 minutes. Discard the fat.
• In a large saucepan, cook the leeks in the oil over moderately low heat, sirring occasionally, until partially wilted, about 7 minutes. Add the potato and curry powder and cook and stir for 3 minutes.
• Add the cauliflower, defatted broth, water and bay leaves. Bring to a boil over high heat. reduce heat, cover and simmer until the vegetables are very soft, about 30 minutes.
• Discard the bay leaves. reserve 1 cup of the cooking liquid; pour into a small saucepan. Boil until reduced to about 3 tablespoons.
• Working in batches, puree the vegetables and the remaining cooking liquid in a blender. Add the reduced cooking liquid to the soup in the blender. Season with sea salt and pepper.
• To serve: ladle into soup bowls and, if desired, top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup.

CREAMY CAULIFLOWER LEEK SOUP

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.