Cauliflower Leek Soup

by angelika on April 13, 2012

It’s been cold and rainy here for several weeks, and cold and rainy goes hand in hand with soup in my book. When I was waiting at a doctor’s office I was paging through a book that was (and I can’t remember the name of the book) about how to eat your way to a long healthy life. The basic premise was the more cruciferous vegetables, dark leafy greens, and berries you eat- the healthier you are. Well, I already knew that! What I had not heard was that blending of juicing cruciferous vegetables allowed the “anti-cancer” compounds to digest better. My kids already prefer “smooth” soup, as they can easily drink it from a mug. Somehow that little tid bit of information inspired me to make a blended soup out of the cauliflower that was slated to be this evening’s vegetable.

This Cauliflower Leek Soup is a play on a potato leek- but without all the starch. Cauliflower makes a very smooth and creamy soup, without the need for cream- or really much fat at all. I browned my leeks in butter, as I love the flavor. You could easily make this vegan/lower in fat by omitting. The soup is a simple as can be, but deliciously elegant in it’s simplicity. I love that you really can taste the leek and cauliflower!

vegetable washing helper

Cauliflower Leek Soup
2 tablespoons butter
1 tablespoon olive oil
2 leeks, white and light green, chopped
2 cloves garlic, minced
1/4 cup white wine
1 large head cauliflower
4 cup vegetable broth
2 cups water
few sprigs each of thyme and parsley, bundled together whole
1 teaspoon salt, or to taste
Heat the butter and oil on medium heat, and saute the leeks until they are soft and lightly browned. Add the garlic and saute for two minutes, add the wine and deglaze the pan. Add the cauliflower and cover for 15 minutes.

Usually when adding fresh herbs whole, meant to be fished out at the end, I tie them with twine. My twine appears to have run away with some small children, or a puppy. I almost tied my boquet garni with floss, realizing at the last minute that it was a kids cherry flavored floss. (which would have been a disaster) So I improvised and dropped my herbs in a tea strainer and floated it on top of my soup. It worked great, and I felt very resourceful. If you don’t have fresh you can use dried, but you will have little flecks in your creamy soup, which I usually try to avoid.  Use about 1/2 teaspoon each if they are dried.

Add the broth and water to the soup, then float the boquet garni and bring to a boil. Reduce the heat to a simmer, and cover for 10 minutes, or until the cauliflower is tender.

Puree the soup, in batches, in a blender. I find the blender to get a much finer puree than a food processor. Return the soup to the pot and add salt. How much you use will depend on how salty your broth is. I use a low sodium broth, as I like the taste of fresh salt better. Add 1/2 teaspoon at a time unti it has a flavor you love.
We serveved this soup with some chives to garnish, an arugula salad, and a crusty sourdough baguette with some fresh goat cheese. It was a perfect week night meal. Rain or no rain!

A votre santé! 

{ 1 comment… read it below or add one }

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