Best Creamy Cauliflower Leek Soup Recipes

Creamy Cauliflower Leek Soup image

Provided by Outta Here

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 lbs leeks (1 bunch)
2 tablespoons unsalted butter
1 head cauliflower, cored and divided into large flowerets
2 1/3 cups low sodium chicken broth
8 ounces low-fat Greek yogurt or 8 ounces plain low-fat yogurt
salt & freshly ground black pepper

Steps:

Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they're tender. Do not let brown.
Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
Serve.

Creamy Cauliflower Leek Soup image

Provided by cylee

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 head cauliflower, chopped (separate tough stems from florets)
1 bunch leek, carefully cleaned, chopped, white parts only
32 ounces chicken stock
fresh grated nutmeg, to taste
salt and pepper
2 tablespoons olive oil

Steps:

Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.
Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.
Using immersion blender, puree all ingredients to desired consistency.
Add freshly grated nutmeg (I use about half); heat through.
Serve with salt and pepper.