Description

This Easy Creamy Cauliflower & Leek Soup is a comforting, velvety blend of fresh cauliflower florets and tender leeks, simmered in a flavorful vegetable broth and enriched with cream or a dairy-free coconut milk alternative. Perfect for warming up on chilly days, this soup is both simple to prepare and nourishing, with fresh herbs adding a fragrant finish.

Ingredients

Main Ingredients

1 head Cauliflower (Fresh florets preferred)
2 medium Leeks (Cleaned and thinly sliced)
4 cups Vegetable Broth (Low-sodium)
2 cloves Garlic (Minced)
1 cup Heavy Cream or Coconut Milk (Coconut milk for dairy-free option)
2 tablespoons Butter or Olive Oil (For sautéing)
1 teaspoon Fresh Thyme or Parsley (For garnish)
Salt to taste
Black Pepper to taste
1 pinch Nutmeg (Optional)

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Instructions

Prepare the vegetables: Clean the leeks thoroughly and thinly slice them. Break the cauliflower into florets and set aside.
Sauté the leeks: Warm the butter or olive oil in a large pot over medium heat. Add the sliced leeks and cook for 4–5 minutes until they soften and become fragrant.
Add garlic: Stir in the minced garlic and cook for 1 minute until the aroma releases, taking care not to let the garlic brown.
Cook the cauliflower: Pour in the vegetable broth and add the cauliflower florets. Bring the mixture to a gentle boil, then reduce heat to a simmer. Let it cook for 15–20 minutes until the cauliflower is tender.
Blend the soup: Transfer the soup in batches to a blender or use an immersion blender to purée until silky smooth. Return the blended soup to the pot over low heat.
Finish with cream and seasonings: Stir in the heavy cream or coconut milk. Season with salt, black pepper, and a pinch of nutmeg if using. Heat the soup gently for 2–3 minutes more until hot but not boiling.
Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley before serving.

Notes

For a vegan or dairy-free version, substitute heavy cream with canned coconut milk.
Ensure leeks are well cleaned to avoid grit in the soup.
Use low-sodium vegetable broth to control salt levels.
You can add a touch of nutmeg to enhance the flavor, but it is optional.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.