Chunky Leek and Cauliflower Soup
This chunky leek and cauliflower soup is made without potatoes for a light, healthy and delicious meal. It contains few ingredients and uses a simple method, so preparation is quick and easy and the soup is ready in just over 20 minutes!
Servings 6 servings
Calories 104kcal
Equipment
- Food processor recommended
Ingredients
- 2 medium leeks
- 1 pound cauliflower approx. 1 v. small cauliflower
- ½ teaspoon herbes de Provence or to taste
- ⅓ teaspoon onion granules if using onion powder add less
- ¼-⅓ teaspoon white pepper
- ¼ teaspoon nutmeg
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4-4½ cups vegetable/chicken stock hot
- 1½ teaspoons white wine vinegar
Instructions
- Prepare cauliflower: Chop the cauliflower roughly and place in a food processor. Pulse briefly until finely chopped (be careful not to overblend it). Set aside.
- Prepare leeks: Trim off the ends and remove the outer layer if it’s tough. Cut each leek lengthways then rinse thoroughly between the leaves rubbing them with your fingers, then chop the leeks quite thinly. You can use some of the green ends provided they aren’t too tough.
- Cook leeks: Melt the butter with the oil, then add the leeks and cook over a low-medium heat until softened for about 5 minutes stirring often.
- Add cauliflower: Add the cauliflower, stock, herbs, nutmeg, onion granules and pepper. Stir thoroughly then cover and bring up to the boil. Lower the heat and simmer for about 10-12 minutes (until the cauliflower is cooked but still has some texture).
- Serve: Remove from the heat, stir in the vinegar, top up with a little more stock if needed and adjust the seasoning. Enjoy!
Notes
- Leeks: You can use some of the green ends of the leeks provided they are not too tough.
- Cauliflower: Use both florets as well as stalk.
- Flavour: Add the recommended amounts of herbs and seasoning to start with then add more if required when the soup is cooked.
- Consistency: This soup has quite a thick consistency, but you can adjust it by adding a little more stock once the soup is cooked.
- Cooking time: Try not to overcook this soup (the cauliflower should not be too soft).
- Storing: Store leftover leek cauliflower soup, once cooled completely, in the fridge for up to 3 days.
- Freezing: Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 104kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 97mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 556IU | Vitamin C: 40mg | Calcium: 44mg | Iron: 1mg