© 2010 Green Kitchen Stories Caulflowersoup_3

Cauliflower Leek Soup

Waiting. That is what it is all about right now. Luise only has a couple of days left of her pregnancy and we are in some kind of vacuum of nothingness. Everybody tells us how life suddenly get a new meaning when you have your first child. So here we are, trying to be prepared for this big evolving change. Sitting around waiting for it, not doing much. Except from cooking lots and lots of food. Since last weekend our fridge has been stuffed with all kind of vegetables, beetroot burgers, mushroom loaf and this wonderful cauliflower soup. Maybe it’s a primal instinct to bulk up with all this food?

However, we have already shared the recipes of the loaf and the burgers. Here is the soup. The great thing about cauliflower, beside the lovely nutty taste and all the vitamins, is that the soup get a creamy thick consistence without using cream, potatoes or any other kind of thickener. By also adding lemon to the soup you get this fresh taste!

Cauliflower Leek Soup
Serves 4

1 tablespoon extra virgin olive oil
1 onion, chopped
1 clove garlic, mashed
1 pinch of chili powder
1 cauliflower
2 leeks
4 cups (1 l) water
1 lemon, juice
fresh thyme
sea salt & pepper
roasted almonds (roughly sliced)

Start by prepearing onion and garlic. Then seperate the cauliflower florets from the stalk and cut into smaller pieces. Cut the remaining stalk in half and chopped. Discard the dark green leaves of the leek there are tough. Coarsely chop the leek and place in a strainer, rinse well and drain. Add olive oil to a medium sauce pan over medium heat. Stir in the onion, garlic and chili and cook until the onions soften, stir occasionally. Add cauliflower and leek and let it fry for a couple of minutes. Add water and bring to a boil, then lower the heat and let it simmer until the vegetables are soften, about 20 minutes. Meanwhile heat a skillet and toast the almonds until lightly brown. Pour half of the water into a bowl and set aside. Use a hand blender to puree the soup. Stir in half of the lemon juice, thyme, salt and pepper. If the soup is to thick add some of the remaining water. Taste and adjust seasoning. Pour into bowls and serve with fresh thyme, lemon zest and toasted almonds.

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31 Comments

  1. Posted 26 Feb ’10 at 21:13 | #

    i do so love soup recipes….there is one on my blog right now….and this one just looks incredible. stunning :)

  2. Posted 26 Feb ’10 at 21:47 | #

    Your photos are beautiful and this soup looks amazing, I love thyme and cauliflower together! Good luck on the final days of the pregnancy, and can’t wait to hear about the new addition to your green kitchen when she/he arrives :)
    best-Kim

  3. Posted 26 Feb ’10 at 23:32 | #

    that is the most gorgeous bowl of soup!

  4. Posted 27 Feb ’10 at 04:44 | #

    This sounds so comforting! I’m kicking myself for not buying that head of cauliflower in the market today!

  5. Posted 27 Feb ’10 at 07:12 | #

    Beautiful soup. I so love your recipes. Best to you with the baby – those last few days can be tough.

  6. Max
    Posted 1 Mar ’10 at 02:34 | #

    I just had some of that cauliflower leek soup. Absolutely delicious. The lemon added a very nice touch. Thanks for the recipe!

  7. Posted 2 Mar ’10 at 03:20 | #

    This soup sounds really good. I just added cauliflower to my grocery list so I can make it. Are the red-purple leaves a type of sprout? They look pretty as a garnish.
    Good luck becoming parents :)

  8. Posted 2 Mar ’10 at 07:40 | #

    this has got to be the most beautiful soup ive ever seen!!

  9. Posted 2 Mar ’10 at 08:12 | #

    Thank you for all your comments!
    Zibi: The red-purple leaves are actually fresh thyme. The thyme leaves are usually green but sometimes we find some which are green on one side and purple on the other, they are really pretty.

  10. Posted 10 Mar ’10 at 11:45 | #

    This is such a pretty looking bowl of soup! What are those tiny purple leaves? Good luck with the last stretch of pregnancy – I’m sure it’ll will go exceedingly well.

  11. Posted 10 Mar ’10 at 13:16 | #

    Hi Marisa, the purple leaves are thyme. If you look at the comment above you will see that we already have answered that question ;) And we are proud to say that we now are parents to the cutest little baby girl we have ever seen. We have some picture of our little Elsa here.

  12. Posted 12 Mar ’10 at 09:40 | #

    Beautiful dashes of color. Happy Baby wishes.

  13. Posted 12 Mar ’10 at 17:15 | #

    Lovely pictures! I love cauliflower and leeks and lemon is a great addition!

  14. Posted 12 Mar ’10 at 19:45 | #

    What to do with cauliflower and leeks? Create pretty soups?

  15. Posted 12 Mar ’10 at 22:25 | #

    That looks so good! I never thought of pureeing cauliflower for cauliflower soup or mash until recently..it had always been simple stir fry with garlic, salt, and pepper in the past. Roasted cauliflower with parmesan cheese on top is also a delicious way to cook this vegetable.

  16. Posted 13 Mar ’10 at 11:12 | #

    I love the idea of this soup! And to top it with nuts is an awesome idea. Great job.

  17. Posted 15 Mar ’10 at 21:38 | #

    I made it with my sisters! It is delicious! We love your blog!

  18. Posted 22 Mar ’10 at 19:54 | #

    I love cauliflower and leeks. Yum! I just made mashed cauliflower with roasted garlic – YUM. Now I can’t wait to try this wonderful combo. ;)

  19. Posted 24 Apr ’10 at 17:11 | #

    the garnish is beautiful, this is styled so nicely. do you happen to know who makes that flatware or where i might find it? i’ve been looking for woodgrain utensils forever and they stopped making the only ones i liked. lol.

  20. Posted 16 Oct ’10 at 02:44 | #

    This looks amazing… added to my recipe box to make this week. Hope everything is well with your new family! X

  21. Deniz
    Posted 1 Apr ’11 at 06:38 | #

    I loved this recipe! The second time I made it, I added quinoa, and instead of blending it, just mashed it with a potato masher to keep some of the texture. Just as good, but with a twist.

  22. Iris
    Posted 3 Sep ’11 at 14:38 | #

    my entire family is sick, except for me! i’ll make this tonight for them!

  23. emily
    Posted 11 Jan ’12 at 01:10 | #

    this soup looks wonderful! does it freeze well?

  24. anne
    Posted 4 Jul ’12 at 04:45 | #

    Loved your soup, added spuds,( potatoe) celery salt and dill

  25. Amanda
    Posted 18 Feb ’13 at 03:50 | #

    Lets just say it was delicious!!! My 10 month old loved it as we’ll. I just omitted the almonds and added crackers for him. Thanks!!!!

  26. Amanda
    Posted 18 Feb ’13 at 03:57 | #

    Forgot to ask if the purple garnish is thyme as well. I have never seen purple thyme before. Do you happen to know if it has a specific name. I’d like to try and grow it. I live in Vancouver BC and regular thyme grows so well here.

    • Posted 18 Feb ’13 at 10:23 | #

      Hi Amanda, good to hear you liked the recipe. Not sure about the name of the thyme, but the (backside) leaves of young fresh thyme is often purple. Good luck to find one.
      All the best
      Luise

  27. Kaitlyn
    Posted 22 Jul ’13 at 10:51 | #

    Hi!

    I can’t eat citrus or almonds.

    Would apple cider vinegar be ok to supplement for lemon?

    Can you recommend a replacement for the almonds?

    It sounds delish!

  28. Ami
    Posted 16 Feb ’14 at 22:58 | #

    For this recipe when you talk about adding water do you mean all four cups? You then say put aside half if water. What half are you referring to? Thanks

  29. Amy
    Posted 29 Mar ’14 at 23:42 | #

    Darn it! Wish I had grabbed that cauliflower I eyed at the market today! Thank you SO much for a leek soup that doesn’t include a 1/4 pound of butter and cups of heavy cream! Back to the market tomorrow just to get the rest of the ingredients for this!

  30. Adrianne
    Posted 24 Jul ’14 at 07:13 | #

    Just made this tonight for dinner and its amazing!!
    I tried blending it with a hand blender at first but it didn’t seem to create the creamy texture as pictured in the photo so I just put it in my vitamix and it came out great. A creamy perfection
    Thank you Green Kitchen Stories

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