Cauliflower Leek Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by gathering all ingredients needed for the soup.

Chop 2 cloves of garlic, 1/2 cup of celery, 1 cup of onions, and 3 cups of leeks (using only the white part and washing them thoroughly).

Dice or chop 6 cups of cauliflower into relatively small pieces.

In a large pot, heat 1 tablespoon of olive oil over medium heat.

Add the chopped garlic, celery, onions, and leeks to the pot along with 1 teaspoon of dried thyme.

Sauté the mixture for about 7-8 minutes until the onions and leeks are translucent.

Add the chopped cauliflower to the pot and sauté for an additional 5 minutes.

Pour in 6 cups of chicken broth and bring the mixture to a boil.

Once boiling, reduce the heat and allow it to simmer. Depending on the size of the cauliflower pieces, this could take about 30-45 minutes until everything is super tender.

After about 30 minutes, check that the cauliflower is tender and broken up into smaller pieces.

Using an immersion blender or a regular blender, puree the soup until creamy, being careful not to splash as it will be hot.

To make the soup healthier, add 1 1/2 cups of evaporated milk instead of cream and allow it to simmer for a couple of minutes to warm the milk.

Adjust seasoning as needed and the soup is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens