Creamy Cauliflower Leek Soup
Indulge in the velvety comfort of Creamy Cauliflower Leek Soup, a cozy dish perfect for any season. This wholesome recipe combines the natural nuttiness of roasted cauliflower, the subtle sweetness of sautéed leeks, and the creamy decadence of heavy cream for a soul-warming bowl of goodness. The addition of potato creates a silky texture, while hints of fresh thyme and a splash of lemon juice brighten each spoonful. Prepared with simple ingredients like vegetable broth and garlic, this recipe is both nutritious and satisfying. Serve it as an elegant appetizer or pair it with crusty bread for a hearty meal. Ready in just an hour, this soup is a flavorful way to embrace comfort with every sip!
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 medium leeks
- 3 garlic cloves
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 medium potato
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 400°F (200°C).
Wash and cut the cauliflower into small florets and place them on a baking sheet.
Drizzle 2 tablespoons of olive oil over the cauliflower and toss to coat. Roast in the preheated oven for 20-25 minutes, or until golden and tender.
While the cauliflower is roasting, clean and slice the leeks, discarding the dark green parts. Peel and cube the potato.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced leeks and sauté for 5-7 minutes until soft and fragrant.
Mince the garlic and add it to the pot, cooking for 1 minute until aromatic.
Add the cubed potato, roasted cauliflower, vegetable broth, salt, black pepper, and fresh thyme to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until the potato is fork-tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender. Be careful with the hot liquid.
Stir in the heavy cream and lemon juice. Taste and adjust seasoning with more salt or pepper if needed.
Serve the soup warm, garnished with a drizzle of olive oil, fresh thyme, or croutons for added texture, if desired.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 124 mg | 42% | |
| Sodium | 5841 mg | 254% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 36.5 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4581 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
