Smooth cauliflower and leek soup
A blended vegetable soup made with cauliflower, leek, garlic, olive oil, and vegetable stock.
The cauliflower and leek are cooked in vegetable stock until tender, then blended to make a smooth soup.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the vegetables
Wash the cauliflower and leek. Separate the cauliflower into florets and cut the leek into pieces; chop the garlic.
Ready to continue when: The cauliflower is in florets, the leek has no visible grit, and the garlic is chopped.
- 02
Sauté the leek
Heat the oil in a pot over medium heat. Add the leek and garlic, and cook for 8 minutes, stirring occasionally.
Ready to continue when: The leek is tender and lightly golden.
8 min - 03
Add the cauliflower
Add the cauliflower and sauté for 4 minutes, stirring to combine it with the leek and garlic.
Ready to continue when: The florets are hot and coated with oil.
4 min - 04
Cook
Pour in the vegetable stock, bring to a boil, and cook gently for 20 minutes.
Temperature: 100 °C / 212 °FReady to continue when: The cauliflower crushes easily when pressed with a spoon.
20 min - 05
Blend
Blend the soup for 2 minutes until uniform.
Ready to continue when: No visible pieces of cauliflower or leek remain, and the soup has a smooth texture.
2 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.