Creamy Cauliflower and Leek Soup
This creamy cauliflower and leek soup is a rich, flavorful, and comforting dish that's perfect for a cold winter night. The cauliflower and leeks are cooked in a flavorful broth until tender, then pureed until smooth. The addition of milk or cream gives the soup a velvety texture and rich flavor. A sprinkling of fresh parsley adds a bright, herbaceous note to the soup.
Cauliflower and leek soup is a classic dish that has been enjoyed for centuries. The earliest known recipes for cauliflower soup date back to the Middle Ages, when it was a popular dish among the wealthy. In the 18th century, cauliflower soup became a staple of French cuisine, and it remains a popular dish in France today. Cauliflower and leek soup is also popular in other parts of Europe, as well as in North America. There are many different variations on the classic recipe, but the basic ingredients are always the same: cauliflower, leeks, broth, and milk or cream. Our recipe for creamy cauliflower and leek soup is a modern take on the classic dish. We use a combination of cauliflower and leeks, which gives the soup a rich, complex flavor. We also add a touch of milk or cream to give the soup a velvety texture. The result is a soup that is both comforting and delicious.
Creamy Cauliflower and Leek Soup Creamy Cauliflower and Leek Soup Creamy Cauliflower and Leek Soup Creamy Cauliflower and Leek Soup
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 head of cauliflower, chopped
  • 2 leeks, chopped
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1/2 cup of milk or cream
  • Salt and pepper to taste
  • Fresh parsley, for garnish
Instructions
  1. In a large pot or Dutch oven, heat some olive oil over medium heat.
  2. Add the cauliflower, leeks, onion, and garlic to the pot and cook until softened, about 5 minutes.
  3. Add the vegetable broth and bring to a boil.
  4. Reduce heat to low and simmer for 15 minutes, or until the cauliflower is tender.
  5. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
  6. Return the soup to the pot and stir in the milk or cream.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh parsley and serve.
Why It Works
  • The combination of cauliflower and leeks gives the soup a rich, complex flavor.
  • Cooking the vegetables in a flavorful broth until tender helps to extract their flavor and create a flavorful base for the soup.
  • Pureeing the soup until smooth gives it a velvety texture.
  • The addition of milk or cream gives the soup a rich flavor and helps to create a creamy texture.
  • A sprinkling of fresh parsley adds a bright, herbaceous note to the soup.