HOW TO ELEVATE THE FLAVOR OF CREAMY CAULIFLOWER LEEK SOUP?

To increase the flavor profile, add sautèed shallots to the soup before blending. Or infuse olive oil with fresh thyme. In a skillet on stovetop, combine 1 cup olive oil and 1/2 cup fresh thyme. Cook 5 minutes over low heat. Blend half of the thyme oil with the cooked soup. Reserve remaining flavored oil for drizzling over the surface of the soup.

HOW TO BRIGHTEN THE FLAVOR OF THIS SOUP?

It's easy to do! Squeeze lemon over the top and stir it in.

HOW TO THICKEN THIS SOUP?

If the soup is thin, continue simmering on stovetop to reduce it slightly. This soup will continue to thicken as it cools. If needed, you can also thicken it up by adding a bit more nutritional yeast or parmesan cheese.

WHAT GOES WELL WITH ROASTED CAULIFLOWER SOUP?

Serve with homemade croutons or crusty bread for dipping. This soup is also a wonderful side for roasted Cornish hen , salmon and asparagus , crab cake sandwiches , Southern baked mac and cheese , and strawberry spinach salad .

HOW LONG WILL LEFTOVER CAULIFLOWER LEEK SOUP LAST?

When stored in airtight container in the fridge, it can stay fresh with a good texture for up to 3 days, or for several months when frozen. Rewarm soup on stovetop. Add more vegetable stock, as needed.

HOW TO MAKE HOMEMADE CROUTONS FOR SOUP?

Cut rustic bread into small cubes. Put them aside. Add olive oil and fresh thyme to a skillet over low heat. Cook 5 minutes with oil simmering gently. Add bread to the pan. Sprinkle with salt, pepper, and garlic powder. Cook 4 to 5 minutes over medium heat, tossing often, until pieces are golden blonde. Transfer to a board to cool.

Creamy Cauliflower Leek Soup | Easy 30-Minute Recipe

Name: CAULIFLOWER LEEK SOUP
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 medium head cauliflower, cored and broken into 1-inch florets; 2 leeks, trimmed and sliced; 3 whole cloves garlic, husks removed; 2 tablespoons olive oil, plus more for garnishing; 4 cups vegetable stock; 1/4 cup unsweetened coconut cream; 1 1/2 teaspoons fresh thyme; 2 teaspoons sea salt, or to taste; 1 teaspoon freshly-ground black pepper, or to taste; 2 tablespoons nutritional yeast (optional); FOR SERVING: Rustic artisan bread or croutons

CAULIFLOWER LEEK SOUP

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5 from 9 reviews

Author: Denay DeGuzman
Total Time: 30 Minutes
Yield: 4 Servings 1x

Description

This creamy (vegan) cauliflower leek soup is healthy, savory and luxurious. It’s garnished with swirls of olive oil and a sprinkling of fresh thyme. Serve with rustic artisan bread or homemade croutons.

Ingredients

Units Scale

1 medium head cauliflower, cored and broken into 1-inch florets
2 leeks, trimmed and sliced
3 whole cloves garlic, husks removed
2 tablespoons olive oil, plus more for garnishing
4 cups vegetable stock
1/4 cup unsweetened coconut cream
1 1/2 teaspoons fresh thyme
2 teaspoons sea salt, or to taste
1 teaspoon freshly-ground black pepper, or to taste
2 tablespoons nutritional yeast (optional)
FOR SERVING: Rustic artisan bread or croutons

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Instructions

RECIPE PREP: Preheat oven to 425ºF. Line a baking tray with parchment paper or a reusable silicone mat.

Arrange cauliflower, leeks and garlic cloves in a single layer on the prepared pan. Drizzle with olive oil. Toss to combine. Season with salt and pepper. Roast 25 minutes, or until the cauliflower is just beginning to turn golden brown. Remove tray from oven.
Transfer oven-roasted veggies to a large Dutch oven. Add vegetable stock, coconut cream, freshly-minced thyme, and nutritional yeast. Bring soup to a boil. Cook until the cauliflower florets are super tender and begin to fall apart.
With an immersion blender, puree cauliflower leek soup until smooth. (If no immersion blender, use a high-speed countertop blender.) Once mixture is velvety smooth, cook 2 to 3 minutes over medium heat, or until the soup is warm and cozy.
Season with salt and freshly-ground pepper to taste. Drizzle the surface of the creamy cauliflower leek soup with a swirl olive oil. Add a sprinkling of fresh thyme. Serve with croutons or rustic artisan bread.

Equipment

Dutch Oven

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Immersion Blender

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Silver Soup Spoons

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Notes

HOW TO PREP LEEKS FOR THIS SOUP: Leeks tend to be a bit sandy. To clean them well, remove the green tops and the outermost layer. Cut leeks directly down the center, keeping the root intact. Rinse the cut side under cold running water. Fan out the layers so you can remove the dirt from between them. Pat leeks dry between paper towels. Slice into 1/2-inch pieces.

HOW TO STORE CAULIFLOWER LEEK SOUP: Transfer cooled soup to an airtight container. Store in the fridge for up to 3 days. Rewarm soup on stovetop. Add more vegetable stock, as needed.

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Category: Soup
Method: Stovetop
Cuisine: American

Find it online: https://www.confettiandbliss.com/cauliflower-leek-soup/