Creamy Cauliflower Leek Soup (In Under 30 Minutes)
This creamy cauliflower leek soup is a lighter take on the classic potato version—naturally creamy with no heavy cream! Made with fresh garlic, leeks, herbs, and cauliflower, it's a cozy, nourishing soup that comes together in under 30 minutes. Perfect for weeknights or a light lunch!
Servings: 4 -6 servings
Equipment
- Immersion Blender or Blender
- Large Saucepan
Ingredients
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
- ¼ teaspoon ground pepper
- ⅛ teaspoon nutmeg
- 4 cups water vegetable broth, chicken broth, or bone broth
Crispy Green Onions
- 1 tablespoon olive oil
- 2 green onions finely chopped
- 1 pinch salt
Instructions
Soup
- 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.
- 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.
- 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
- Clean Your Leeks: Leeks can trap dirt between layers. Slice first, then rinse thoroughly in a bowl of water to remove all grit.
- Blending the Soup: Let the soup cool slightly before blending to prevent burns. An immersion blender is the easiest option!
- Prep the Cauliflower: Chop the cauliflower into even, small pieces for faster, more even cooking. Large florets may need extra time.
Nutrition
Calories: 209kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 766mg | Potassium: 954mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1033IU | Vitamin C: 145mg | Calcium: 105mg | Iron: 2mg
