Recipe: Cauliflower Leek Soup (Gluten-Free)

As I write this post, it’s a snowy Saturday morning in New York. About three inches of fell overnight and, this morning, I’m enjoying a hot cup of tea, a fire in the fireplace, a quiet house, and the view of my backyard covered in a blanket of white. And thoughts of lunch…specifically, this Cauliflower Leek Soup.

I find a steaming bowl of soup to be one of the most deeply restorative foods, especially when the temperature drops or when I’m feeling under the weather. Of all the soups I make (and I make a lot!) this soup is my very favorite. It requires very few ingredients, yet has loads of nutrients and incredible flavor!

A quick purée in the blender creates a smooth, delicate consistency and, perhaps best of all, it provides all of the health benefits of cruciferous veggies and a much needed dose of hydration during this cold, dry season.

This recipe makes a couple of quarts of soup and I often keep it on hand so that I can have a small bowl with my lunch or as a starter at dinner time.

It really is comfort food at its best and a garnish of fresh chives or a sprig of dill makes for an elegant presentation.

Buon Appetit!

 Cauliflower Leek Soup

2 Tbsp. butter

1 head cauliflower, chopped

2 leeks, sliced (use only the white and light green parts – the dark green ends are too tough)

4 cups chicken stock (or vegetable stock, if you prefer)

Salt and pepper

Fresh chives or fresh dill, as a garnish

Melt the butter in a stockpot over medium-high heat. Add the leeks and cauliflower and sauté until the cauliflower is fork tender (about 8 minutes). Add the broth and bring to a boil. Reduce heat and simmer soup for 20 minutes. Puree soup using either a standard blender or with an immersion blender. Add salt and pepper to taste.

Serves 4.

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