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Cauliflower Leek Soup

Updated: Jan 3


3 tablespoons extra virgin olive oil

2 large leeks, root and tough dark green tops removed, cleaned and medium chopped

2 stalks celery, cleaned and medium chopped

3 cloves garlic, finely chopped

1 large head of cauliflower, cleaned, green stem & leaves removed and cut into 2-inch florets

1 quart vegetable stock (or low sodium chicken stock if preferred*)

3 cups purified water or more stock (more or less as needed)

1 bay leaf

1 1/2 teaspoons red wine vinegar

salt and pepper

finely chopped chives for garnish


In a large soup pot or dutch oven, heat the olive oil over medium-high heat. Add the leeks, celery, and a big pinch of salt and sauté until soft, about 5-6 minutes. Add the garlic, stir, and cook another minute until very fragrant, being careful not to burn the garlic. Add the stock, 2 cups water, 2 teaspoons sea salt, 1/2 teaspoon pepper and the bay leaf, then bring to a boil. Add the cauliflower florets and turn the heat to medium; simmer 30 minutes until the cauliflower is fork-tender. Discard the bay leaf. Puree the soup with a hand blender, or in small batches in a high-speed blender or food processor until very smooth. Add the pureed soup back to the pot and stir in vinegar and 1/2 to 1 cup more stock or purified water (depending on desired texture.)

Caution: Be very careful when pureeing hot liquid in a blender or food processor as hot liquid expands. Never fill the blender or food processor more than ¼ full with a hot mixture. Work in very small batches until all of the soup is pureed.

Garnish with fresh chopped chives and a few dashes of hot sauce if desired (Cholula is my favorite). The chives really make the soup amazing. Chopped parsley or raw pumpkin seeds are also great additions.

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