Cauliflower Leek Soup

Cauliflower Leek Soup


For the Soup:

  • 3 Tablespoons Olive Oil
  • 3 Leeks thinly sliced into rings
  • 3-4 Cloves Garlic minced
  • 1/4 – 1/2 Teaspoon Red Chili Flakes
  • 1/2 Teaspoon Dried Italian Herbs
  • 1/2 Teaspoon Ground Black Pepper
  • 3/4 Teaspoon Kosher Salt
  • 1 Large Head Cauliflower broken into florets
  • 2 cups Vegetable Broth
  • 1 cup Heavy Cream

For Garnishing:

  • Fresh Parsley chopped
  • Sharp Cheddar, grated
  • Red Pepper flakes


  • To make this soup, start by heating a large pot, on the stove, over medium heat, and add in the olive oil.
  • Add the sliced leeks and cook for about 5-6 minutes, until the leeks begin to soften.
  • Then, stir in the cauliflower, garlic, chili flakes, herbs, black pepper, and sea salt. Add in the cauliflower and broth, then place the cover on the pot.
  • Allow the soup to cook, covered, for about 25 minutes. Then, turn the heat off.
  • Remove the cover and stir in heavy cream.
  • Then, transfer the soup to a blender and blend until it's pureed and smooth.  You can also use a hand-held immersion blender for this.
  • Once the soup has reached your desired consistency, taste and adjust the salt and pepper as needed.
  • Finally, divide the soup amongst bowls, garnish with parsley, cheddar cheese, hot pepper flakes, and enjoy!
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