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Cauliflower Leek Soup
Zoey

Cauliflower Leek Soup

This cauliflower leek soup is a creamy and comforting, but light spring soup! Best of all, it comes together in one pot and a blender. Just cook the vegetables, blend, and you're done in just about 30 minutes!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soups
Cuisine: American
Calories: 127
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 3 tablespoons olive oil (or butter)
  • 2 cups thinly sliced leeks
  • 2 teaspoons minced garlic
  • 4 cups finely chopped cauliflower florets (1 small head)
  • 1 cup diced celery (1-2 large stalks)
  • 1 teaspoon kosher salt
  • 3 tablespoons all purpose flour
  • 5 cups vegetable broth, reserve 1/2 cup
  • 1.5 tablespoons freshly squeezed lemon juice
  • Black pepper to taste
  • 2 tablespoons finely chopped parsley
  • 2 teaspoons finely chopped oregano

Equipment

  • large pot
  • blender
  • Whisk
  • Ladle
  • Cutting board and knife

Method
 

Instructions
  1. Add olive oil to a large pot over medium heat. Add leeks and garlic and sauté for 5-6 minutes, until softened.
  2. Add cauliflower, celery and 3/4 teaspoon of salt, stir and continue cooking for 5-7 minutes.
  3. Whisk flour into 1/2 cup of vegetable broth until no lumps remain and set aside.
  4. Add remaining broth and lemon juice to the soup. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  5. Transfer soup to blender along with parsley and oregano. Blend until completely smooth.
  6. Remove to pot and whisk in flour/broth mixture. Heat over medium high until soup thickens (about 5 minutes). Season with additional salt and pepper.