Description
Cauliflower Leek Soup is a smooth, comforting soup made with tender cauliflower, gently sautéed leeks, and garlic, blended into a naturally creamy texture without heavy cream. This light yet satisfying soup is perfect for cozy dinners, healthy lunches, or meal prep.
Ingredients
Scale
- 1 large head cauliflower (about 2 lb / 900 g), cut into florets
- 3 medium leeks, white and light green parts only, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme (optional)
Instructions
- Clean the leeks thoroughly and slice them thinly.
- Heat olive oil in a large pot over medium heat and sauté the leeks until soft and translucent.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the cauliflower florets and stir to combine.
- Pour in the vegetable broth and add the bay leaf.
- Bring to a boil, then reduce heat and simmer for 20 minutes until the cauliflower is very tender.
- Remove the bay leaf and blend the soup until completely smooth using an immersion blender or high-speed blender.
- Season with salt, black pepper, lemon juice, and thyme if using.
- Adjust consistency with additional broth if needed and simmer for 5 more minutes before serving.
Notes
- For extra richness, add up to 1/2 cup coconut milk.
- Taste and adjust lemon juice for brightness after blending.
- Soup thickens as it cools; add broth when reheating if needed.
- Blend carefully while hot to avoid splashing.
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg