Cauliflower and Leek Soup

For this weeks FN Dish post we are using cauliflower! Now, call me weird, but I have always loved cauliflower! It was one of my favorite veggies growing up - right along with brussels sprouts! I know, I was a weird kid...

Luckily, our CSA this week from Wilson Farm gave us a head of orange cauliflower, so I knew I would have to make cauliflower soup, especially with the fall chill! The great thing about this recipe is that it is pretty versatile, and you can add in/change up any seasonings that you may like.

Cauliflower and Leek Soup

Ingredients:
-1 head of cauliflower, chopped
-1 onion, chopped
-2 leeks, chopped
-2 cloves garlic, chopped
-1 bunch thyme (or a teaspoon of dried, chopped thyme)
-1 tablespoon butter
-4 cups water (please note, you can also do 2 cups water, 2 cups chicken stock, all chicken stock, etc)
-1/4 cup heavy cream
-Olive oil
-Salt and pepper to taste
-Nutmeg for topping (optional)
-Parsley for topping (optional)

Directions:
In a saucepan, heat a little olive oil and a tablespoon of butter.  Sauté the onions, leeks, and garlic for a couple of minutes.  Add the cauliflower and thyme and continue cooking for a couple more minutes.  Season with a little salt and pepper.  Then, pour the water and/or chicken stock over the cauliflower mixture until all of the ingredients are just covered with liquid.  Bring to a boil and then let simmer for about 15 - 20 minutes.

Once the cauliflower is tender, add in the 1/4 cup of heavy cream and cook for only a couple more minutes.  Next, you will either use an immersion blender to puree all of the ingredients, or transfer the ingredients to a blender.  If using a blender, work in batches.  Blend a little at a time so that the mixture does not burn you and push the top off of your blender!

When you have finished pureeing the soup, taste it and add a little more salt and pepper if needed.  Serve with a drizzle of olive oil, a sprinkle of nutmeg, parsley, or any other herb or crouton that you may like! Bacon bits go great on this too! See, very versatile!

The Lemon Bowl: Slow Cooker Indian Butter Chicken with Cauliflower
Feed Me Phoebe: Vegan Cauliflower Soup with Red Curry
Jeanette's Healthy Living: Hash Brown Cauliflower and Potatoes
The Cultural Dish: Cauliflower and Leek Soup
Dishing with Divya: Gobi Manchurian
Napa Farmhouse 1885: Smokey Cauliflower Soup with Parmigiano-Reggiano
Red or Green: Cauliflower and Peppers Pasta with Spicy Pesto
Swing Eats: Cauliflower T-Bone Steaks with Olive, Lemon and Parsley
Dishin & Dishes: Curried Cauliflower Chowder
Domesticate Me: Three Cheese Cauliflower Gratin
Weelicious: Vegetarian Tagine
Devour: 5 Reasons to Make Cauliflower Immediately
Elephants and the Coconut Trees: Cauliflower Breadsticks
Taste With The Eyes: Spiced Roasted Cauliflower with Walnut, Cilantro, Mint
FN Dish: Reasons to Reconsider Cauliflower (recipes)

Pin It