Description
A delicious creamy cauliflower soup, perfect for a warm meal.
Ingredients
Scale
- 1 large head cauliflower (4 to 5 cups of florets)
- 2 large leeks
- 2 Tbsp olive oil (30 mL)
- 4 cloves garlic (minced)
- 1 Tbsp Italian seasoning
- 4 cups vegetable broth (1 L)
- ½ cup cream cheese (can use vegan cream cheese, 90 g)
- hot water as needed for consistency
Instructions
- Prep: Cut 1 large head cauliflower into florets. Wash and slice 2 large leeks from the white until the light green portion. Discard the dark green ends.
- Saute: Heat 2 Tbsp olive oil in a large pot, then add the sliced leeks and 4 cloves garlic (minced). Cook until leeks are tender, about 5 to 7 minutes.
- Simmer: Add in cauliflower florets, 1 Tbsp Italian seasoning, and 4 cups vegetable broth. Cover and simmer until cauliflower is tender, about 15 minutes. Stir in ½ cup cream cheese.
- Blend: Puree the mixture until smooth using either a handheld immersion blender or by carefully transferring to a countertop blender (never tightly lid hot mixtures when blending–make sure to leave the lid cracked so steam can escape!).
- Adjust: Add a splash of hot water as needed to reach a nice soupy consistency. Taste and add salt and pepper if desired. Serve warm, topped with shredded cheese and croutons!
Notes
- For a vegan version, substitute cream cheese with vegan cream cheese.
- Always leave the lid slightly cracked when blending hot soups to allow steam to escape.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg