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This creamy cauliflower leek soup is so quick and easy to make, you can whip up any night of the week! It’s the perfect light soup if you want to have this as a first course, and leftovers are perfect for lunch.

Cauliflower Leek Soup

This Cauliflower Soup is inspired by my Potato Leek Soup, only without the potatoes for a lower carb soup. I love cooking with leeks, they have a sweet, delicate flavor which is perfect for this soup. More of my favorite creamy soups include Cream of Zucchini Soup, and Cream of Carrot Ginger Soup.

Before using leeks, it is essential to wash them well, as dirt usually collects between the layers. When using leeks, you’ll want to use the white and light green parts, I cut them right where the color changes to darker green.

Prep: 5

Cook: 25

Total: 30

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Yield: 5 servings

Serving Size: 1 1/3 cups

Ingredients

▢ 1 tbsp unsalted butter
▢ 1 tbsp all purpose flour, use ap gluten-free flour for GF
▢ 4 cups reduced sodium chicken or vegetable broth
▢ 1 bunch leeks, about 3 or 4 dark green stems removed
▢ 1 medium head cauliflower, chopped (about 1 1/2 lbs florets)
▢ kosher salt and fresh pepper to taste
▢ optional toppings: crumbled bacon, cheddar, scallions (extra)

Instructions

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.

Last Step:

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Notes

Makes about 8 cups.

Nutrition

Serving: 1 1/3 cups, Calories: 115 kcal, Carbohydrates: 20 g, Protein: 5.5 g, Fat: 3 g, Saturated Fat: 1.5 g, Cholesterol: 6 mg, Sodium: 511 mg, Fiber: 5 g, Sugar: 4 g

Cauliflower Leek Soup

Cauliflower Leek Soup