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–+ servings
Leek and Cauliflower Soup in a red coquette topped with nutritional yeast

Leek and Cauliflower Soup

Are you looking for a cozy and comforting meal that will warm you up from the inside out? Look no further than this Leek and Cauliflower Soup, the perfect blend of savory flavors that will have you coming back for seconds (and thirds!). Made with fresh ingredients, this soup is sure to be a hit with your taste buds.
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Course: Main Course, Side Dish
Cuisine: American
Keyword: Dairy-Free, Soup, Vegetables
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 10
Calories: 82kcal

Ingredients

  • 8 Large Leeks White and green parts only. Cleaned and sliced.
  • ½ Large Onion Or 1 Medium Onion. Chopped
  • 2 stalks Celery Trimmed and chopped.
  • 1 Large Carrot Or 2 Small ones, peeled and chopped
  • 1-2 tablespoon Avocado Oil
  • 2 teaspoons Garlic Minced. About 4 cloves.
  • 1 teaspoon Kosher Salt optional more to taste
  • 1 teaspoon Black Pepper optional more to taste
  • ¼ cup Dried Parsley
  • 1 Bay Leaf
  • 6 cups Chicken or Vegetable Stock or Broth try my Homemade Chicken+ Broth
  • 12 ounces Cauliflower Rice 1 package; If your store only has 10 or 10.5 ounce packages that’s fine.
  • 10 tablespoons Nutritional Yeast Optional as a topper / garnish

Instructions

  • Rinse the leeks: Cut off the root tip and the dark green ends off of 8 Large Leeks. Slice them in half longways down the center. Place the halved leeks in a large bowl of cold water, making sure they are submerged. Give them each a good swish to loosen up the dirt, which will fall to the bottom of the bowl. Allow them to sit in the water while you chop the remaining vegetables.
    8 Large Leeks
  • Chop ½ Large Onion, 2 stalks Celery, and 1 Large Carrot. Set them aside. Give the leeks another good swish in the water to get out any remaining grit. Then slice them shortways into half-rounds.
    ½ Large Onion, 2 stalks Celery, 1 Large Carrot
  • In a Dutch Oven or large pot, heat 1-2 tablespoon Avocado Oil over medium-high heat. Sauté 8 Large Leeks, ½ Large Onion, 2 stalks Celery, and 1 Large Carrot until they begin to soften. Put the lid on to speed this along. About 10 minutes.
    8 Large Leeks, ½ Large Onion, 2 stalks Celery, 1-2 tablespoon Avocado Oil, 1 Large Carrot
  • Add 2 teaspoons Garlic (minced) and sauté for another 30 - 60 seconds or until fragrant.
    2 teaspoons Garlic
  • Add 1 teaspoon Kosher Salt, 1 teaspoon Black Pepper, ¼ cup Dried Parsley, and 1 Bay Leaf.
    1 teaspoon Kosher Salt, 1 teaspoon Black Pepper, ¼ cup Dried Parsley, 1 Bay Leaf
  • Add 6 cups Chicken or Vegetable Stock or Broth and 12 ounces Cauliflower Rice. Bring to a boil.
    6 cups Chicken or Vegetable Stock or Broth, 12 ounces Cauliflower Rice
  • Reduce heat and simmer for another 20 minutes.
  • For a creamier texture, use a stick blender to blend the ingredients. Or blend it in batches using a high speed blender or food processor.
  • Serve warm.

Equipment

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Nutrition

Nutrition Facts
Leek and Cauliflower Soup
Amount per Serving
Calories
82
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
3
mg
1
%
Sodium
 
794
mg
35
%
Potassium
 
326
mg
9
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
3
g
6
%
Vitamin A
 
2259
IU
45
%
Vitamin C
 
27
mg
33
%
Calcium
 
71
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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