Creamy Cauliflower Leek Soup or Creamy Zucchini Leek Soup

 A nice creamy bowl of soup can be so soothing.  This one hits the spot.

Cauliflower Leek Soup

  • The whites of 2 leeks cleaned thoroughly and coarsely sliced
  • 1 regular sized cauliflower, trimmed into flowerettes
  • 1 quart chicken bone broth (or enough to just cover the veggies)
  1. Put the cauliflower flowerettes and the sliced leeks into a large saucepan
  2. Add the bone broth.  It should mostly cover the veggies.
  3. Simmer covered til cauliflower is soft…probably about 20 minutes or so.
  4. Use an immersion blender or regular blender to puree.  If it comes out too thick then add in extra broth til it is a smooth and creamy texture.
  5. After ladeling into bowls sprinkle with smoked sea salt and some scallions.
  6. There are lots of variations possible:
  • add in some ginger and carrots while simmering
  • peel(optional) and add cubed zucchini to replace some or all of the cauliflower
  • swap some of the cauliflower for broccoli

NOTES:

I always make this with homemade chicken bone broth.  Not sure how it would turn out with ready made broth.

Too thick? : You can thin it with a little more broth if you need to adjust the texture.  

Too thin? :  You can add a little cauli mash if you have that on hand and blend again.

This can be used as a cream sauce too!

14 thoughts on “Creamy Cauliflower Leek Soup or Creamy Zucchini Leek Soup

    1. I ate it as 2 big deep bowls of soup…but you could get 4 smaller serving out of it. Even after I ate the first serving it filled a quart size mason jar with the leftover…so maybe it makes 1.5 to 2 quarts? I was eating it as my meal…so the bowl was pretty big.

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  1. Paleogirl99
    I LOVE your recipes (I use your bone broth recipe all the time). I made a batch of this soup with my husband and its so delicious!! I added in 2 large garlic cloves, 1 tsp paprika, 1/2 tsp cayenne pepper and a can of coconut milk. I got 4 large servings out of it and Im really pleased – I’ll be making this again and again – thank you.

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  2. I made a batch tonight and it is delish!! Similar to creamy potato soup only better! And without all the milk and butter!!!

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    1. I almost always make it these days with a combination of 2 peeled zucchinis and 1 yellow squash (you can leave skin on) along with the 2 leeks. Sometimes I add in a little white sweet potato or some japanese yam. Lots of options. See the Creamy Veggie Soup post and the butternut one too. These days due to histamine concerns I am using water not broth. Broth as the liquid will give the soup a richer flavor. A little fresh ginger and turmeric grated in can be nice too.

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