Cauliflower Leek Soup

Waiting. That is what it is all about right now. Luise only has a couple of days left of her pregnancy and we are in some kind of vacuum of nothingness. Everybody tells us how life suddenly get a new meaning when you have your first child. So here we are, trying to be prepared for this big evolving change. Sitting around waiting for it, not doing much. Except from cooking lots and lots of food. Since last weekend our fridge has been stuffed with all kind of vegetables, beetroot burgers, mushroom loaf and this wonderful cauliflower soup. Maybe it’s a primal instinct to bulk up with all this food?

However, we have already shared the recipes of the loaf and the burgers. Here is the soup. The great thing about cauliflower, beside the lovely nutty taste and all the vitamins, is that the soup get a creamy thick consistence without using cream, potatoes or any other kind of thickener. By also adding lemon to the soup you get this fresh taste!

Cauliflower Leek Soup
Serves 4

1 tablespoon extra virgin olive oil
1 onion, chopped
1 clove garlic, mashed
1 pinch of chili powder
1 cauliflower
2 leeks
4 cups (1 l) water
1 lemon, juice
fresh thyme
sea salt & pepper
roasted almonds (roughly sliced)

Start by prepearing onion and garlic. Then seperate the cauliflower florets from the stalk and cut into smaller pieces. Cut the remaining stalk in half and chopped. Discard the dark green leaves of the leek there are tough. Coarsely chop the leek and place in a strainer, rinse well and drain. Add olive oil to a medium sauce pan over medium heat. Stir in the onion, garlic and chili and cook until the onions soften, stir occasionally. Add cauliflower and leek and let it fry for a couple of minutes. Add water and bring to a boil, then lower the heat and let it simmer until the vegetables are soften, about 20 minutes. Meanwhile heat a skillet and toast the almonds until lightly brown. Pour half of the water into a bowl and set aside. Use a hand blender to puree the soup. Stir in half of the lemon juice, thyme, salt and pepper. If the soup is to thick add some of the remaining water. Taste and adjust seasoning. Pour into bowls and serve with fresh thyme, lemon zest and toasted almonds.

36 Comments

  • deb
    It's soup weather (yay) and making this today, using yellow cauliflower that was fresh..should be a pretty color. used 1/2 vegetable broth....can't wait til it's ready!! forgot the almonds, but will toast some walnuts...thanks
  • I just tried it tonight, simply delicious!
  • Betty
    Ami posted a question about 2/5 years ago. This is my question as well. We add the water and simmer. Then the recipe says to remove half the water, and add as needed. I am quite confused - after simmering 20 min, I don't consider this as water. So water should I add as needed?
  • Lynne W
    I'm sorry - my husband and I found this soup to be absolutely tasteless. I followed the directions religiously, and still, blah! I would not make it again, nor would I recommend it to anyone.
  • This sounds lovely and really tasty. Thank you for sharing this. Simon
  • Adrianne
    Just made this tonight for dinner and its amazing!! I tried blending it with a hand blender at first but it didn't seem to create the creamy texture as pictured in the photo so I just put it in my vitamix and it came out great. A creamy perfection Thank you Green Kitchen Stories
  • Amy
    Darn it! Wish I had grabbed that cauliflower I eyed at the market today! Thank you SO much for a leek soup that doesn't include a 1/4 pound of butter and cups of heavy cream! Back to the market tomorrow just to get the rest of the ingredients for this!
  • Ami
    For this recipe when you talk about adding water do you mean all four cups? You then say put aside half if water. What half are you referring to? Thanks
  • Kaitlyn
    Hi! I can't eat citrus or almonds. Would apple cider vinegar be ok to supplement for lemon? Can you recommend a replacement for the almonds? It sounds delish!
  • Amanda
    Forgot to ask if the purple garnish is thyme as well. I have never seen purple thyme before. Do you happen to know if it has a specific name. I'd like to try and grow it. I live in Vancouver BC and regular thyme grows so well here.
    • Hi Amanda, good to hear you liked the recipe. Not sure about the name of the thyme, but the (backside) leaves of young fresh thyme is often purple. Good luck to find one. All the best Luise
  • Amanda
    Lets just say it was delicious!!! My 10 month old loved it as we'll. I just omitted the almonds and added crackers for him. Thanks!!!!
  • anne
    Loved your soup, added spuds,( potatoe) celery salt and dill
  • emily
    this soup looks wonderful! does it freeze well?
  • Iris
    my entire family is sick, except for me! i'll make this tonight for them!
  • Deniz
    I loved this recipe! The second time I made it, I added quinoa, and instead of blending it, just mashed it with a potato masher to keep some of the texture. Just as good, but with a twist.

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