Creamy Cauliflower & Leek Soup

January 16, 2018homemade
Blog post

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 3-4

Calories:

Is there anything more delicious & satisfying on a cold winter’s day than a bowl of creamy, hot soup? If you’ve never made your own then you’re in for a real treat because homemade always tastes better!

Soups exemplify the best principles of homemade cooking: Which is that when you start with quality ingredients, bought in season, then you really don’t need to use complicated recipes and just a few ingredients artfully combined taste perfect.

Cauliflower is a surprisingly good source of vitamin C (1 serve provides 77% of your daily needs!) so it’s great for boosting your immunity and protecting you from those winter colds, plus it’s also been shown to have cholesterol lowering benefits and gives great bang for its buck in terms of being filling whilst providing few calories. The immune boosting benefits are enhanced by the addition of leeks which belong to the same family as garlic & onions and have some of the most powerful antioxidants and antiviral properties.

Finally, we’re going to add potatoes – which gives this soup an incredible creaminess without needing to add calorie dense creams – and we’re leaving the skin on to save you time and for added fibre (so you get that nice sloooowwww release energy with none of the blood sugar spikes). Lastly this is another great dish that you can prepare once and then enjoy and reheat for days as it actually gets better with time (and also freezes well).

So savor this amazing soup with a piece of buttered toast and get ready to say “aaaggghhh!”

 

Print Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Serves: 3-4

Ingredients

For soup

  • 1 head Cauliflower, chopped
  • 1 whole Leek, chopped
  • 3 medium Potatoes, diced
  • 6 cup Vegetable or chicken stock
  • 1 tsp Fresh thyme
  • 1/2 cup Plain Yogurt
  • 1 Tbs Olive Oil

Instructions

  • 1)

    Heat the olive oil in a heavy bottomed pot over medium high heat. Add the diced cauliflower, leek and potatoes and stir.  NOTE: You can dice the entire cauliflower and potatoes with the skin on.  For the leek you can chop about halfway into the green section – just peel away the outer layers and wash any dirt inside before adding to the pot.

  • 2)

    Sautee while stirring for about 5- 7 minutes.   This is the perfect time to pour and slowly enjoy a glass of wine – you deserve it 🙂

  • 3)

    Add the chicken or vegetable stock and bring to a boil.  Then lower the heat and put a lid on and let it simmer away for 15 – 40 minutes (depending totally on how long you’ve got or how hungry you are!)

  • 4)

    Turn off the heat and let it cool for at least 5 minutes.  Then add the fresh thyme and yoghurt and blend the soup in your blender. It’s now ready to serve!!  We recommend adding a dollop of yoghurt or some grated cheese and serving with some hot buttered toast for dipping.  Also: You can freeze this or store in individual portions to enjoy later in the week.

Notes

~This soup gets better and better as the flavors marry!

2 Comments

  • Tina Peterson

    April 16, 2018 at 11:46 pm

    Have you ever made this with coconut milk? I’m lactose, whey and soy intolerant and wouldn’t dare do the dairy yogurt.

    Thanks, Tina

    1. homemade

      April 17, 2018 at 12:41 am

      Hi Tina You could absolutely substitute coconut, almond or rice milk in this recipe! All of these would taste delicious (just make sure you get the unsweetened non vanilla ones! 😉 Thanks for the great question. ps. This soup is SO popular with our Members… so I hope you enjoy it! warmly Anna

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