Cauliflower and Leek Soup

Cauliflower and Leek Soup
Prep time
Cook time
Total time
Serves: 8-10
  • 3 Tbs extra virgin olive oil
  • 3 leeks, washed and chopped
  • 1 head cauliflower, chopped into florets
  • 32 oz. vegetable broth
  • 1½ c water
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp garlic powder
  • 1 pinch of cayenne pepper
  • 3 c milk
  • 2 handfuls grated parmesan cheese
  1. Heat a large pot on medium and add in evoo and chopped leeks. Cook down until the leeks soften, about 5 minutes, stirring occasionally.
  2. Stir in the cauliflower florets, the vegetable broth, water, salt, black pepper, garlic powder and cayenne. Bring to a boil and boil for 15 minutes, until the cauliflower softens and is fork tender.
  3. Remove the soup from the heat and use an immersion blender on low to blend the soup. Carefully stream in the milk and mix until smooth and creamy.
  4. Stir in the parmesan cheese with a wooden spoon until well incorporated.
  5. Serve with a crusty baguette or croutons and enjoy!


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