Chunky Leek and Cauliflower Soup

This chunky leek and cauliflower soup is made without potatoes for a light, healthy and delicious meal. It contains few ingredients and uses a simple method, so preparation is quick and easy and the soup is ready in just over 20 minutes!

See also chunky leek and potato soup and cauliflower potato soup!

This chunky leek and cauliflower soup is a super quick and easy recipe which involves cooking leeks and finely chopped cauliflower with stock and simple seasoning (total cooking time is only 15 minutes!). It is a lighter, low carb version of classic leek and potato soup.

It is delicious, healthy, perfect to serve in spring or summer using seasonal vegetables.

Leek and cauliflower soup ingredients and substitutions

• Leeks: Ensure their green ends are not yellowing or dry.
• Cauliflower: You can use both florets as well as the stalk. Ensure your cauliflower is firm and does not have dark spots with a mushy texture.
• Herbs: I used herbes de Provence, but you can use a combination of thyme and marjoram. Add small amounts to start with and adjust the flavour if needed once the soup is cooked.
• Onion granules: Intensify the oniony flavour which is important in this soup. I strongly recommend using this ingredient! If using onion powder instead add a little less.
• Nutmeg.
• White pepper: Pairs well with both leeks and cauliflower but you can use black pepper (to taste) instead.
• Stock: Either vegetable or chicken stock will work.
• Oil and butter: I recommend using both for more flavour and to make sure the leeks do not burn. Substitute plant-based spread for regular butter if required.
• Vinegar: Enhances the flavour (but you won’t taste it).

Optional ingredients

• Celery: Cook 1 finely chopped rib of celery along with the leeks.
• Carrot: Add 1 finely diced carrot along with the cauliflower.
• Broccoli: Use in combination with the cauliflower.

How to prepare the leeks

It is important to wash the leeks thoroughly to get rid of any soil that may be trapped between the leaves. Trim off the ends and remove the outer layer if it’s tough. Cut each leek lengthways then rinse thoroughly between the leaves rubbing them with your fingers. Chop the leeks quite finely and make the leek cauliflower soup.

How to prepare the cauliflower

You can use both the florets as well as the stalk to make this cauliflower leek soup. I recommend chopping the cauliflower in a food processor (this method is very quick), but you can use a knife to do this if you prefer. Just make sure there are no large pieces of cauliflower left in the mixture.

The advantage of chopping the cauliflower very finely (almost the consistency of cauliflower rice) is that the soup cooks very quickly. I also think this cauliflower mixture has a lovely texture, which is why I prefer to serve this soup chunky rather than creamy.

If, however, you love creamy soups you can simply puree it to get the consistency you want. I recommend, however, adding a little less stock to start with to make sure the soup is creamy and not too runny (you can add a little more stock if needed once the soup has been pureed).

Step-by-step recipe instructions

1.Prepare cauliflower: Chop the cauliflower roughly and place in a food processor. Pulse briefly until finely chopped (be careful not to overblend it). Set aside.

2. Prepare leeks: Wash the leeks thoroughly. You can use some of the green ends provided they aren’t too tough. Cut each leek lengthways then slice quite thinly.

3. Cook leeks: Melt the butter with the oil, then add the leeks and cook over a low-medium heat until softened for about 5 minutes stirring often.

4. Add cauliflower: Add the cauliflower, stock, herbs, nutmeg, onion granules and pepper. Stir thoroughly then cover and bring up to the boil. Lower the heat and simmer for about 10-12 minutes (until the cauliflower is cooked but still has some texture).

5. Serve: Remove from the heat, stir in the vinegar, top up with a little more stock if needed and adjust the seasoning. Enjoy!

How to serve cauliflower and leek soup

I like to serve this soup with a grilled cheese sandwich, cheese bread or buttered toast. It’s also delicious with a scatter of grated cheese (mature cheddar works well), croutons or simply on its own. You could also garnish it with fresh dill and/or chives.

For a more substantial lunch serve it with either tuna or salmon spread sandwiches.

This chunky leek and cauliflower soup also makes a great starter served alongside fish or chicken dishes (try fish cakes without potatoes or spicy chicken burger).

Top tips

• Leeks: You can use some of the green ends of the leeks provided they are not too tough.
• Cauliflower: Use both florets as well as stalk.
• Flavour: Add the recommended amounts of herbs and seasoning to start with then add more if required when the soup is cooked.
• Consistency: This soup has quite a thick consistency, but you can adjust it by adding a little more stock once the soup is cooked.
• Cooking time: Try not to overcook this soup (the cauliflower should not be too soft).
• Storing: Store leftover leek cauliflower soup, once cooled completely, in the fridge for up to 3 days.
• Freezing: Freeze for up to 3 months.

Related recipes

• Polish Kohlrabi Soup
• Simple Chunky Vegetable Soup
• Beet Greens Vegetable Soup

Why not check out ALL my easy, delicious soup recipes which include 28 traditional Polish soups!

Keep in touch!

If you make this leek and cauliflower soup recipe I’d love to know hot it turned out for you. Let me know in the comments below, thanks:)

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