Description
This creamy Cauliflower and Leek Soup is a comforting and flavorful dish perfect for any season. The combination of sautéed leeks and tender cauliflower florets simmered in a seasoned broth creates a rich base which is then pureed to a smooth consistency. Finished with crispy bacon and fresh herbs, this soup is both satisfying and nutritious, ideal as a warming starter or light meal for six servings.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large leeks (white and light green parts only, thoroughly rinsed and chopped)
- 1 large head cauliflower (cut into florets)
- 5 cups chicken or vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- Salt & pepper to taste
Garnish
- 3 strips fried bacon, chopped
- Fresh parsley, chopped
- Fresh chives, chopped
Instructions
- Prepare the Leeks and Start Sautéing: Discard the tough green tops of the leeks and cut the bulbs lengthwise into quarters. Chop them into smaller sections and rinse thoroughly to remove all dirt. In a large pot over medium heat, melt the butter with olive oil and add the prepared leeks. Sauté for several minutes until softened and fragrant.
- Add Cauliflower: While the leeks are cooking, separate the cauliflower into evenly sized florets. Add them to the pot with the leeks and stir to combine.
- Add Broth and Spices, Simmer: Pour in the chicken or vegetable broth, then add ground cumin and dried thyme. Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to medium-low and let it simmer gently for about 20 minutes, or until the cauliflower is tender when pierced with a fork.
- Puree the Soup: Remove the pot from heat. Using a stick blender, carefully puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender, taking care with the hot liquid.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with crispy chopped bacon, fresh parsley, and chives. Serve immediately.
Notes
- Ensure leeks are thoroughly cleaned to avoid grit in the soup.
- For a vegetarian version, use vegetable broth and omit bacon garnish or use a plant-based substitute.
- The soup can be made ahead and reheated gently on the stovetop, adding a splash of broth to loosen if needed.
- Leftover soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
- Adjust the thickness of the soup by adding more broth if a thinner consistency is preferred.
