What part of the leek should you use for soup?

In most traditional culinary preparations, you should remove the tough, dark green leaves and just use the light green and white bulb. The dark green section tends to be much tougher and more bitter, which is why it's often not used. (However, you can use it in homemade vegetable broth !) That being said, it's not unsafe to eat the dark green section – it just needs a little extra cooking time to soften. If you decide to use it, let the leeks sauté for 15 minutes before adding the cauliflower and celery.

How do you clean leeks?

Leeks are notorious for holding a lot of dirt in between each layer, so it's important to thoroughly clean them before using. To do so, trim the upper dark green leaves, then slice the bulb in half lengthwise. Run under water, using your hands to separate the layers, to remove as much dirt as possible. If they're still dirty, slice the leeks, then transfer to a colander and rinse a second time.

How do you slice leeks?

Remove the tough dark green leaves (see above for why) as well as the root end. Slice the bulb (the light green and white section) in half lengthwise, rinse, then set cut side down on cutting board. Slice thin strips. For finely diced leeks, quarter the bulb lengthwise before thinly slicing. Check out this article for more info on how to prepare leeks.

Cauliflower Leek Soup - Crowded Kitchen

Name: Cauliflower Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 tablespoons olive oil (or butter); 2 cups thinly sliced leeks; 2 teaspoons minced garlic; 4 cups finely chopped cauliflower florets (1 small head); 1 cup diced celery (1-2 large stalks); 1 teaspoon kosher salt; 3 tablespoons all purpose flour; 5 cups vegetable broth, reserve 1/2 cup; 1 1/2 tablespoons freshly squeezed lemon juice; Black pepper to taste; 2 tablespoons finely chopped parsley; 2 teaspoons finely chopped oregano

Description

This cauliflower leek soup is a creamy and comforting, but light spring soup! Best of all, it comes together in one pot and a blender. Just cook the vegetables, blend, and you're done in just about 30 minutes!

Ingredients

Units Scale

3 tablespoons olive oil (or butter)
2 cups thinly sliced leeks
2 teaspoons minced garlic
4 cups finely chopped cauliflower florets (1 small head)
1 cup diced celery (1-2 large stalks)
1 teaspoon kosher salt
3 tablespoons all purpose flour
5 cups vegetable broth, reserve 1/2 cup
1 1/2 tablespoons freshly squeezed lemon juice
Black pepper to taste
2 tablespoons finely chopped parsley
2 teaspoons finely chopped oregano

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Instructions

Add olive oil to a large pot over medium heat. Add leeks and garlic and sauté for 5-6 minutes, until softened.
Add cauliflower, celery and 3/4 teaspoon of salt, stir and continue cooking for 5-7 minutes.
Whisk flour into 1/2 cup of vegetable broth until no lumps remain and set aside.
Add remaining broth and lemon juice to the soup. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
Transfer soup to blender along with parsley and oregano. Blend until completely smooth.
Remove to pot and whisk in flour/broth mixture. Heat over medium high until soup thickens (about 5 minutes). Season with additional salt and pepper.

Notes

Leeks: In most traditional culinary preparations, you should remove the tough, dark green leaves and just use the light green and white bulb. The dark green section tends to be much tougher and more bitter, which is why it's often not used. That being said, it's not unsafe to eat the dark green section – it just needs a little extra cooking time to soften. If you decide to use it, let the leeks sauté for 15 minutes before adding the cauliflower and celery. Be sure to clean your leeks thoroughly before using as they hold a lot of dirt.

Regular blender vs. immersion blender: A regular blender will yield a creamier soup, but it can be a pain to transfer the hot soup from the pot to blender. An immersion blender is a great alternative, but the soup won't be quite as smooth.

Storage: let soup cool completely, then transfer to an airtight container and refrigerate for up to 5 days.

Freezer storage: You can also freeze this cauliflower leek soup for up to 6 months. Defrost in the refrigerator overnight, then heat gently on the stovetop until warm.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soups
Method: Stovetop
Cuisine: American

Nutrition

Serving Size:
Calories: 127
Sugar: 4.6 g
Sodium: 706.9 mg
Fat: 7.4 g
Carbohydrates: 14.9 g
Fiber: 2.6 g
Protein: 2.5 g