Cauliflower and Leek Soup

Cauliflower and Leek Soup

Cauliflower and Leek Soup

Sit back and enjoy this nourishing bowl of goodness. 


Course Appetizer, Broth, Brunch, Dinner, Lunch, Soup
Diet Child Friendly, Gluten Free, Grain Free, Gut health, Vegetarian
Servings 8
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 20 ml olive oil
  • 80 g butter
  • 40 g garlic minced (2 heaped tbsp)
  • 200 g onion finely diced (2 large)
  • 80 g celery finely diced (1 lrg stick))
  • 400 g leek finely diced (2 lrg leeks)
  • 15 g thyme chopped (2 heaped tsp)
  • 800 g cauliflower chopped small
  • 250 g potato peeled and diced
  • 1.5 litre vegetable stock
  • 250 ml double cream *Opt


  • Heat a large saucepan, add oil then garlic, cook for 30 secs – 1 minute, stirring to prevent garlic burning. Add butter, allow to melt then add onion, celery, leek and thyme; cook until softened, about 5 -10 minutes. Add the cauliflower and potato, gently cook for 5 minutes then add the stock. Bring to the boil then reduce heat and simmer for about 20 - 30 minutes until the cauliflower is soft and the potato almost collapsing. Add cream if using and 2/3rds season with salt and pepper.
  • In batches, fill a blender halfway with mixture and puree until smooth (take care when blending hot liquids). Return pureed soup to pot and add more stock or water for a thinner consistency, if desired. Bring back to a low simmer.
  • To serve: Ladle into mugs or bowls, top with grated cheese and a few finely chopped scallions (spring onions). Sit back and enjoy this nourishing bowl of goodness.

Maggie's Tips

  • To serve: Top with some grated cheese and a sprinkling of finely chopped scallions(spring onions). Serve with crusty sourdough bread or wholemeal soda bread
  • You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 3 months.

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