Cauliflower Leek Soup Recipe

Cauliflower Leek Soup Recipe

How To Make Cauliflower Leek Soup

This cauliflower leek soup is a nutritious and creamy side dish that you can whip up in half an hour. Garnish with cheese, scallions, or even bacon.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • 1tbspunsalted butter
  • 1tbspall purpose flour,use ap gluten-free flour for GF
  • 4cupsreduced sodium chicken broth,or vegetable broth
  • 1bunchleeks,(about 3 or 4), dark green stems removed
  • lbshead cauliflower,chopped
  • kosher salt and fresh pepper,to taste

For Optional Topping:

  • bacon,crumbled
  • cheddar
  • scallions,extra


  1. Wash leeks very carefully to remove all grit.

  2. Coarsely chop them when washed.

  3. In a medium soup pot, melt butter and add flour on low flame.

  4. Using a wooden spoon, stir and cook 1 to 2 minutes.

  5. Add broth, leeks, and cauliflower and bring to a boil.

  6. Cover and simmer on low for about 20 minutes until cauliflower is soft.

  7. Using an immersion blender, blend the soup until smooth, adjusting the salt and pepper to taste.

  8. Serve immediately.


  • Calories: 87.01kcal
  • Fat: 2.79g
  • Saturated Fat: 1.66g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 0.65g
  • Polyunsaturated Fat: 0.18g
  • Carbohydrates: 11.88g
  • Fiber: 3.35g
  • Sugar: 3.73g
  • Protein: 5.79g
  • Cholesterol: 6.11mg
  • Sodium: 817.01mg
  • Calcium: 61.57mg
  • Potassium: 618.50mg
  • Iron: 1.62mg
  • Vitamin A: 34.48µg
  • Vitamin C: 68.49mg
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