A nice creamy bowl of soup can be so soothing. This one hits the spot.
Cauliflower Leek Soup
- The whites of 2 large leeks cleaned thoroughly and coarsely sliced
- 1 regular sized cauliflower, trimmed into flowerettes (or 2 bags of frozen flowerettes)
- 3 cups chicken bone broth or water (this will partly cover the veggies)
- Put the cauliflower flowerettes and the sliced leeks into a large saucepan or Instant Pot. (Lately I have been using 2 1/2 cups and it has been just right).
- Add the liquid. It should partly cover the veggies.
- Simmer covered til cauliflower is soft…probably about 20 minutes or so OR set to SOUP on Instant Pot.
- Reserve about half of the liquid in a separate container before starting to blend.
- Use an immersion blender or regular blender to start the puree. Add in more of the liquid until it is a smooth and creamy texture. If you are using water this is where you will want to drizzle in some olive oil or other fat to help the emulsification process so that it will turn out creamy.
- After ladeling into bowls sprinkle with smoked sea salt and some scallions.
- There are lots of variations possible:
- add in some ginger and carrots
- peel (optional) cubed zucchini to replace some or all of the cauliflower
- swap some of the cauliflower for broccoli
- Add in a turnip and 2 shallots
- Lately I have been adding in a handful or 2 of watercress for a nutrient packed boost!
NOTES:
I used to always make this with homemade chicken bone broth, but water works well too. The flavor will be more complex with broth, but if you add shallots or ginger it is still really great. If you use water then drizzle in olive oil as you blend to help the emulsification process. I probably add in a few tablespoons to mine.
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!
I jar this up in freezer safe pint sized wide mouth mason jars to add to my freezer stash!
paleogirl99 
Hi, I just wanted to check how many servings this is for. I am guessing 2? Thanks.
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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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Thanks for the quick response, that’s good to know!
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Okay, enough of this, I’m done drooling over your photos, I’m finally going to make this soup for myself!
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LOL. Let me know how it goes…so simple yet so flavorful!!
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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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awesome!! So glad you like it. There are TONS of variations possible with the soup…fun to get creative…love your add ins!!
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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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So glad you liked it!
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If I wanted to try this with zucchini about how many would I use?
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If I wanted to make this with zucchini about how many would I use?
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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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