Cauliflower and leek soup

Bursting with the goodness of cauliflower and tasty leek, this soup is a great way to warm up your night

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Cauliflower and leek soup
  • 1 small leek, trimmed, washed, sliced
  • 3 cup cauliflower florets
  • 2 1/2 cup vegetable stock
  • 3/4 cup cream
  • 3/4 cup grated parmesan


Cauliflower and leek soup
  • 1
    Heat a large saucepan on high. Spray with oil and saute leek for 4-5 minutes, or until tender.
  • 2
    Add cauliflower and stock. Bring to the boil and simmer for 8-10 minutes until tender. Reserve about 8 florets for serving.
  • 3
    Using a hand blender or food processor to process soup until smooth. Blend in cream and 1/2 cup parmesan. Reheat gently and season to taste.
  • 4
    Serve topped with reserved cauliflower florets and remaining parmesan.


For a lower-fat version, use milk in place of cream and add a swirl of cream to serve. Snipped chives are a delicious serving addition to this soup.

read more from