July 5, 2021

Leek and Cauliflower Soup

15 minutes
Written by Sarah

This hearty soup is like a hug- but the bulk of it is made up of vegetables, so it feels filling and is great for your brain. I like it with a side of a soft-boiled egg, but could also accompany dinner



  • 2 tablespoons butter
  • 2 leeks, sliced, only the white part
  • 1 large head cauliflower, chopped
  • 1 cup chicken or vegetable stock
  • 1/2 cup of white wine
  • 10 sprigs fresh flat parsley
  • 1 tbsp red pepper flakes
  • 1 teaspoon fresh thyme
  • 3–5 cloves fresh garlic
  • 2 tbsp heavy whipping cream
  • ½ of 1 fresh lemon
  • Salt + pepper, to taste


  • Saute the leeks, and garlic in butter until the onions start to caramelize and the leeks start to turn golden brown
  • Add the cauliflower and sauté until it starts to brown. Add the stock, wine, and thyme and bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, until the cauliflower florets are tender and cooked through.
  • Add the lemon juice, whipping cream and use a blender to puree it all until smooth.
  • Add salt and pepper to taste. If it’s thicker than you’d like, thin it out with a bit of extra stock.
  • Serve with a drizzle of whipping cream, flat parsley, and red pepperQ.