Ingredients
Units
Scale
Soup
- 3 tablespoons Kerrygold Butter or other good quality butter (sub extra virgin olive oil)
- 2 heads cauliflower, cut into pieces
- 2 leeks, washed and sliced, both white and green parts of the leek
- 2 cloves garlic, peeled and minced
- 2 bay leaves
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon Kosher Salt
- 1/4 teaspoon ground pepper
- 1/8 teaspoon nutmeg
- 4 cups water, vegetable broth, chicken broth, or bone broth
Crispy Green Onions
- 1 tablespoon olive oil
- 2 green onions finely chopped
- pinch of salt
Instructions
Soup
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In a large pot on medium-high heat, saute the sliced leek in butter or oil until soft, about 8 minutes. Add garlic and cook until fragrant.
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Add cauliflower, salt and pepper, nutmeg, herbs, and broth and give it a good stir. Bring to a boil, cover, and turn down to a simmer for 20 minutes or until cauliflower is fork tender. Allow soup to cool until lukewarm before blending.
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Use a hand-held immersion blender to blend the soup in the pot until smooth and creamy. Be careful when using a handheld blender in a bot of hot liquid. Alternatively, transfer to a blender and blend until smooth. Add more water or broth until desired consistency is reached.
Crispy Green Onions
- In a small saucepan on medium-low heat, heat oil and add chopped green onions. Saute until lightly golden brown and crispy.
Serve soup in a bread bowl or with crusty bread, and top with crispy green onions, a swirl of creme fraiche, or coconut cream- if desired. Enjoy hot!
Notes
How to Store
FRIDGE. Store leftover soup in the pot or an airtight container in the fridge for up to 3 days. Reheat an individual serving size before serving.
FREEZER. To freeze the leek soup, wait until it is cooled to room temperature before transferring it to a BPA-free, airtight container.
- Prep Time: 10 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: French/Italian