Recipes // 12.14.11 // Add Comment

Cauliflower-Leek Soup

I made this soup for Bryn the other day and I froze the left overs so we could enjoy it again later in the week. So easy and delicious!

Makes 12 servings


1 tsp vegetable oil
2 tsps garlic, minced
2 1/2 cups leeks, white part only
1 1/2 cups potatoes, peeled an diced
6 cups cauliflower, cored and trimmed
8 cups vegetable stock
1/2 tsp salt
1/8 tsp black pepper


Add vegetable oil to a heated stockpot. Sauté garlic and leeks for about 5 minutes or until soft. Be sure to stir frequently.

Add potatoes and cauliflower and continue to cook for 3 minutes.

Add stock and simmer for 30 minutes or until cauliflower is soft.

In a blender, add potato/cauliflower mixture and puree. Alternatively, you may use an immersion blender.

Add more water if the consistency is too thick. Stir in salt and pepper.

Cook another 5 minutes and adjust seasonings and serve.


Add Your Comment

  • Please check your inbox ... your comment will not appear until you have confirmed your identity via email.

Please keep your comments relevant to this blog entry.
Email addresses are never displayed, but they are required to confirm your comments.

When you enter your name and email address, you'll be sent a link to confirm your comment, and a password. To leave another comment, just use that password.

To create a live link, simply type the URL (including http://) or email address and we will make it a live link for you. You can put 1 URL in your comments. Line breaks and paragraphs are automatically converted — no need to use <p> or <br /> tags.