December 17, 2017

Cauliflower and Leek Soup

As the cooler months approach, cauliflower season is right around corner.  Although it’s available year round, it tastes best during the cold months.
It’s a great vegetable to include in your diet because it’s very nutritious and low in calories, with only 29 calories per cup.  It’s also part of the cruciferous vegetable famlily that’s know for it’s health promoting sulfur compounds that help your body fight toxic substances.
Okay, enough with the health info.  This soup was made on a whim because there was some cauliflower in the fridge and I happened to picked up some fresh leeks at the farmers market. 
The ingredients are simple, the recipe doesn’t take very long, it’s healthy and tastes great.

Vegetarian Cauliflower and Leek Soup

Cauliflower and Leek Soup

  • Cauliflower
  • Leeks
  • Onions
  • Shallots
  • Garlic
  • Salt & Pepper
  • Olive Oil
  • Vegetable Broth
  • Parsley for garnish
Cauliflower and Leek Soup Ingredients


Ingredients for Cauliflower and Leek Soup All Chopped Up

Ingredients All Chopped Up

Pre-heat the oven to 400 degrees and bake the vegetable for about 20 minutes.

Cruciferous Vegetable Recipe - Cauliflower and Leep Soup

Bake the Veggies in the Oven

Transfer your vegetables to the vegetable broth in a pot over medium heat.  I don’t put the veggies in the vegetable broth so they cook more,  I do it to help the flavors bind before putting them in the blender.

Vegetarian Cauliflower and Leek Soup

Before the Blender

Puree the soup and season with salt and pepper.
Cuisinart Blend Cauliflower and Leek Soup

Blend up the Ingredients

Garnish with parsley.
Vegetarian Cauliflower and Leek Soup

Cauliflower and Leek Soup


Please let us know in the comment section what you think of the recipe.  Do you like the captions in the pictures?  Is the recipe easy to follow?  Your feedback is appreciated. 


  1. Trish Winn Bliss says:

    LOVE LOVE LOVE the format & simplicity of this recipe…cannot wait to try it!!!!!!!! <3

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