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!
- 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
- 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.
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
- 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
Keywords: cauliflower leek soup