Best Leeks Cauliflower Sausage Soup Recipes

KAT'S CAULIFLOWER LEEK SOUP

Kat's Cauliflower Leek Soup image

Cauliflower, leeks, potato, and carrots are cooked with garlic in vegetable broth, pureed, then combined with low-fat coconut milk and spices in this basic cream of cauliflower soup.

Provided by KatherineC

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons coconut oil
2 tablespoons extra virgin olive oil
3 leeks, cut into 1-inch pieces
4 cloves garlic, chopped
1 head white cauliflower, chopped
2 carrots, peeled and chopped
1 large potato, peeled and cut into cubes
1 (32 ounce) carton low-sodium vegetable broth
1 (15 ounce) can light coconut milk
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ cup chopped fresh parsley, or as desired

Steps:

Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 30 g, Fat 15.9 g, Fiber 5.4 g, Protein 4.9 g, SaturatedFat 8.7 g, Sodium 205.4 mg, Sugar 6.4 g

LEEKS, CAULIFLOWER, & SAUSAGE SOUP

LEEKS, CAULIFLOWER, & SAUSAGE SOUP image

About 5 years ago, I came across this recipe & started serving it in the restaurant. Everyone loved it. You can also use wild leeks in this recipe. It is also low in carbs for the healthy benefits!

Provided by Peggi Anne Tebben

Categories Other Appetizers

Time 1h15m

Number Of Ingredients 12

Ingredients

3 Tbsp (+) olive oil
1/4 c (+) butter
5 leeks, cut into 1
4 large carrots, chopped in chunks
4 stalks celery, chopped
2 lb polish sausage, cut into bite size pieces
1 2/3 large heads cauliflower
6 clove garlic, finely chopped
13 c vegetable broth
2 c heavy cream
california style garlic salt with parsley, to taste
coarse ground black pepper, to taste

Steps:

1. Heat the olive oil & butter in large pot over med, high heat. Saute the leeks, carrots, celery, & minced garlic about 10 minutes, but do not allow to brown or burn, as the garlic will be bitter.
2. Brown sausages in oil . Set aside.
3. Stir vegetable broth in leek mixture & bring to boil.
4. Reduce heat, cover & simmer for about 45 minutes.
5. Remove from heat & blend the soup with an immersion blender, or hand mixer, if desired.
6. Add the cut cauliflower & sausages. Season with garlic season & pepper.
7. Mix in heavy cream & stir in until smooth. Cover with lid & let set about 20 minutes or so. This will cook the cauliflower so it is still in tact & not mushy.
8. Serve with toasted garlic french bread.