Cauliflower and Leek Soup!

I love potatoes and they are possibly the one thing I miss the most of this diet. I have become quite an aficionado at preparing cauliflower so it somewhat resembles a thin version of mashed potatoes (with a bunch of cheese, cream and my emersion blender) but this time I decided to create another recipe commonly associated with potatoes.

Cauliflower and leek soup

Shopping list!

  • 2 tablespoons olive oil

  • 3 tablespoons butter

  • 3 leeks, cut into 1 inch pieces

  • 1 large head cauliflower, chopped

  • 3 cloves garlic, finely chopped

  • 8 cups vegetable broth

  • salt and freshly ground black pepper to taste

  • 1 cup heavy cream (optional)

To begin:

Chop garlic, onions

Cut the leaks into 1 inch sections. (If you’re not familiar how to prepare leeks, click here, I found it helpful)

Then place olive oil, butter, garlic, leaks and cauliflower in a medium to large sauce pan, sautee for 10 minutes.

When the cauliflower is tender add in the vegetable broth, bring to a boil. cover and simmer for 45 minutes








At the end of the boil turn the heat down and blend ingredients together. (Stir in cream if desired)








When liquid is blended to a smooth and creamy consistency you’re ready to eat!








Serve with cheddar cheese!


Nutritional Information

  • Calories                   155 kcal   8%
  • Sodium                    378 mg    15%
  • Carbohydrates    8.3 g          3%
  • Cholesterol            35 mg       12%
  • Fat                             13.1 g        20%
  • Fiber                        2.2 g          9%
  • Protein                   2.4 g          5%

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