Leek & Cauliflower Soup
Level
Easy
Time
35 Min
Serves
8
Published: December 4 , 2023 by Dr. Stephanie Gray, DC
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Get cozy with my leek and cauliflower soup – it’s dairy-free, gluten-free, plant-based, low-carb, ketogenic and paleo-friendly. It’s all the things that people with dietary restrictions look for lol!
But don’t worry! This soup still packs a tasty punch as cauliflower’s creaminess meets leek’s subtle sweetness. It’s a lower carb version of the traditional leek and potato soup, without the potatoes. Cauliflower is a tasty and nutritious swap for traditional white potatoes. (Cauliflower mash anyone? ) It’s neutral taste allows it to easily adopt the flavors of your dish.
This soup is a velvety blend of cauliflower, leeks, celery, garlic and nutmeg. You might be surprised that I used water instead of stock. Yes, I did! I didn’t have any homemade stock on hand and I simply refuse to use store bought stock. It’s very hard to find one that doesn’t have too much sodium and other questionable ingredients (most store bought stocks have MSG and gluten). It’s not necessary to use stock. Simply use water, a bay leaf and add a little sea salt. Plus water is cheaper, and nobody will know the difference!
I hope you enjoy this lovely Leek & Cauliflower Soup!
Try more of my soup recipes:
Sheet Pan Roasted Butternut Squash Soup
Broccoli Soup with Curry Kale & Peas
Roasted Carrot & Sweet Potato Soup
What do you need for this recipe?
- 1 tbsp avocado oil
- 3 leeks (white part only, roughly chopped)
- 3 cloves garlic (roughly chopped)
- 1/2 tsp nutmeg
- 1 tsp sea salt; more to taste
- 1 cauliflower (chopped into florets; ok to include stalk)
- 8 cups water
- 1 bay leaf
- 1/4 cup nutritional yeast
- garnish with dried chives (optional)
Key Ingredients & Substitutions:
- Substitute olive oil or coconut oil for avocado oil.
- Substitute a white or red onion for leeks
- Substitute vegetable stock for water. Omit added salt if you use salt.
- Substitute parmesan for nutritional yeast. Or simply omit from the recipe. It will still taste good without either.
How to store leftover Leek & Cauliflower Soup
Store leftovers in a tight glass container. Must be refrigerated. Eat within 7 days. This soup will freeze well.
Leek & Cauliflower Soup
Equipment
- 1 big soup pot
- 1 blender or immersion blender
Ingredients
- 1 tbsp avocado oil
- 3 leeks white part only, roughly chopped
- 3 cloves garlic roughly chopped
- 1/2 tsp nutmeg
- 1 tsp sea salt; more to taste
- 1 cauliflower chopped into florets; ok to include stalk
- 8 cups water
- 1 bay leaf
- 1/4 cup nutritional yeast
- garnish with dried chives (optional)
Instructions
- In a large soup pot, over medium heat add oil. Add leeks and garlic. Cook down 3 minutes.
- Add cauliflower, nutmeg and sea salt. Stir in. Saute about 10 minutes.
- Add water and bay leaf. Bring to a boil. Then reduce heat to medium-low, cover pot with a lid and simmer about 20 minutes.
- Remove soup from heat. REMOVE THE BAY LEAF. Carefully transfer to a blender in batches and puree until smooth. Or use an immersion blender right in the pot to puree.
- Stir in nutritional yeast.
