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Cauliflower Leek Soup
5
from
13
votes
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.
Prep Time:
5
minutes
mins
Cook Time:
25
minutes
mins
Total Time:
30
minutes
mins
Yield:
5
servings
Course:
Soup
Cuisine:
American
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.
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
- WW Points:
2