I’m ready for fall to be here. I love the crisp days, the sweaters, the boots, the holidays, the food.

So as I do my best to will fall to get here already, I pulled out a favorite soup recipe of mine :: Cauliflower and Leek. 

What’s even better is that this soup is gluten free, grain free, dairy free, and vegan (if you choose). It also fits right into the eating plan that I have for my 120-day challenge, and is not lacking (by any stretch), in the flavor department! If you are a fan of leek and potato soup, this one is not far off and considerably healthier.

Here we go…

Take 1 large onion, garlic cloves, and 2 leeks, and chop them up.

Heat the olive oil and butter in a large saucepan, cooking the onion, garlic, and leeks for about 10 minutes. You don’t want them to get any color, so make sure that your heat isn’t too high. Translucent is the what you’re going for.

Cut up the head of cauliflower into smaller florets, making sure to keep the stems as well. Add these all to the pan and sauté with the other veggies for about 2-3 minutes. This helps meld the flavors.

Add the stock and bring pot to a boil. Cover and simmer over medium heat for about 20 minutes. (I use Better Than Boullion paste, and I only had the chicken flavor in my pantry, instead of veggie stock. It’s 1 TBSP of paste to 1 cup of water. You can find them in veggie, chicken, and beef flavorings, and they pack tons more flavor.)

Pour the soup and all of it’s contents into a food processor or blender, and blend until smooth.

Add blended soup back into the saucepan. Heat the soup back up, stirring well, and season with salt and pepper.

 

Serve to your guests! (I added chopped green onions to mine)

{{Jude loves to “help” every time I open the fridge. But I think he was hoping for PB&J instead of soup…}}

*If you want to vamp-up this dish and aren’t interested in sticking to gluten free, dairy free, or vegan, add in some grated white cheddar cheese, chives, sourdough croutons, or bacon for a heartier soup. 

Kate’s Cauliflower & Leek Soup

  • 1 tbsp olive oil
  • 2 tbsp butter 
  • 1 large onion, chopped
  • 2 leeks, sliced
  • 2 garlic cloves, chopped
  • 1 large head of cauliflower
  • 3 3/4 cups veggie stock
  • salt and pepper
  • **optional :: white cheddar cheese, bacon, sourdough bread (add all these when you serve soup)

 

{{Photo Credit :: Curious Chase}}

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