Creamy Cauliflower Leek Soup Recipes

Steps:

• Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
• Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
• Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
• Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

Steps:

• Using a 4 quart sauce pan, heat the olive oil over medium heat.
• Add the cleaned leeks, onion and sea salt.
• Sauté these together for 5 minutes or until the onions are translucent.
• Add the garlic and stir well for about 1 minute.
• Add the cauliflower and vegetable stock. Cover and bring to a boil.
• Reduce the heat and cook for 20 minutes or until the cauliflower is soft.
• Remove the soup from the heat and with an emersion blender, process the mixture until you have a fine puree.
• Add the coconut milk. Puree, add the rosemary and cumin and blend again.
• Taste your soup and add more salt if you feel it needs it.
• This soup is best eaten warm, so when you reheat it don't boil it.
• Bon Appetit.

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.

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.