5 from 2 votes

Zesty Cauliflower Leek Soup

 January 30, 2024

Savory leeks come together with tender cauliflower to form your latest soup obsession. Introducing my Zesty Cauliflower Leek Soup, a creamy, vegetarian-friendly soup that’s made from just a few simple and healthy ingredients. When the weather turns cold, I love reaching for this soup to instantly warm me up in minutes. Make a big batch at the beginning of the week, and you’ll have the most delicious soup ready in minutes!

A bowl of the zesty cauliflower leek soup, sitting on a countertop with a second bowl in the background

With the weather still cold and gloomy, there is nothing better than curling up at the end of the day with a big mug of cozy soup. And this soup happens to be my latest obsession. If you’ve been to my blog before, then you may know that I am all about the cozy soups. From my famous Tuscan White Bean Soup to my better-for-you take on Zuppa Toscana, soups are the ultimate all-in-one meal. They are hearty, they are easy to eat, they’re packed with veggies, and when prepped ahead of time, they are the perfect way to have a healthy meal that’s ready in minutes. Is there anything better than that?

However, if you’re someone who tends to go for store-bought, ready-made soups, then it’s time to shake things up and try out making soup from scratch. Why? Well, for starters, soups that are made from scratch taste WAY better, and that’s because you can control the flavors to be suited exactly to your palate. But second, you can prep a big batch of soup for way less money. Ready-made soups can be expensive and full of ingredients that you’d rather not eat. But this soup? It’s full of only the good stuff, and comes together in just a few minutes. Once you see how easy it is, you’ll never want to buy premade soup ever again!

What You Need to Make This Hearty and Creamy Soup

  • Olive Oil: The base of this soup is naturally dairy-free, thanks to the olive oil. Plus, the olive oil adds a rich flavor that is truly unbeatable!
  • Leeks: Of course, this wouldn’t be a cauliflower leek soup without the leeks! For this recipe, you’ll need just the whites and light green parts of the leeks.
  • Garlic: Fresh garlic cloves are essential to this soup, as they add the best flavor.
  • Red Chili Flakes: Red chili flakes add the perfect amount of spice to this soup. You can vary the amount that you use, depending on how spicy you like it!
  • Nutmeg: This might seem like an odd ingredient, but hear me out: adding nutmeg to your soup will instantly elevate the flavor! Nutmeg adds a sweet, toasty flavor to the soup that makes it extra cozy.
  • Kosher Salt and Black Pepper: Of course, a little salt and pepper add the perfect touch to this soup!
  • Broth: Pick your favorite broth and use it in this recipe! I use chicken broth, but you can use veggie broth to make it vegetarian-friendly.
  • Cauliflower: When it comes to superfoods, Cauliflower fits the bill! It’s rich in several different essential vitamins, making it the perfect way to pack this soup with nutrients.
  • Parmesan Cheese: The parmesan cheese gives this soup its creaminess. Yum!
A pot, filled with the cooked leeks and cauliflower, with the broth actively being poured on top of the soup
Add in the cauliflower and broth, then place the cover on the pot and alllow the soup to cook, covered, for about 25 minutes.

How to Make This Simple Vegetarian-Friendly Soup


To make this soup, start by heating a large pot, on the stove, over medium heat, and add in the olive oil. While the pot is heating up, wash and chop the leeks, using both the whites and the greens, and mash the garlic. Then, add the chopped leeks and mashed garlic to the hot oil and cook for about 5-6 minutes, until the leeks begin to soften.

Then, stir in the chili flakes, nutmeg, black pepper, and sea salt. Add in the cauliflower and broth, then place the cover on the pot. Allow the soup to cook, covered, for about 25 minutes. Then, turn the heat off. Remove the cover and stir in the freshly-grated parmesan cheese.

Then, transfer the soup to a blender and blend until it’s pureed and smooth. I like to leave a little bit of texture in the soup, but the consistency is up to you. You can also use a hand-held immersion blender for this. Once the soup has reached your desired consistency, taste and adjust the salt and pepper as needed.

Finally, divide the soup amongst bowls, garnish with some chopped parsley, parmesan cheese, and a drizzle of olive oil, if desired, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Gayle McLeod
A bowl of the zesty cauliflower leek soup, sitting on a countertop with a second bowl in the background
gluten-free/Grain Free/Nut Free/Refined Sugar Free

Zesty Cauliflower Leek Soup

5 from 2 votes
Nicole Modic
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
SERVES 6 Servings
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Savory leeks come together with tender cauliflower to form your latest soup obsession. Introducing my Zesty Cauliflower Leek Soup, a creamy, vegetarian-friendly soup that's made from just a few simple and healthy ingredients. When the weather turns cold, I love reaching for this soup to instantly warm me up in minutes. Make a big batch at the beginning of the week, and you'll have the most delicious soup ready in minutes!

Ingredients

For the Soup:

  • 3 Tablespoons Olive Oil
  • 3 Leeks chopped – both the green and white parts
  • 3-4 Cloves Garlic mashed
  • 1/4 – 1/2 Teaspoon Red Chili Flakes
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Ground Black Pepper
  • 3/4 Teaspoon Kosher Salt
  • 1 Large Head Cauliflower broken into florets
  • 4 Cups Broth of Choice this makes a thicker soup – if you prefer a thinner soup, use 5 cups of broth
  • 3/4 Cup Parmesan Cheese freshly grated

For Garnishing:

  • Fresh Parsley chopped
  • Olive Oil drizzled
  • Parmesan Cheese freshly grated

Instructions

  • To make this soup, start by heating a large pot, on the stove, over medium heat, and add in the olive oil.
  • While the pot is heating up, wash and chop the leeks, using both the whites and the greens, and mash the garlic.
  • Then, add the chopped leeks and mashed garlic to the hot oil and cook for about 5-6 minutes, until the leeks begin to soften.
  • Then, stir in the chili flakes, nutmeg, black pepper, and sea salt. Add in the cauliflower and broth, then place the cover on the pot.
  • Allow the soup to cook, covered, for about 25 minutes. Then, turn the heat off.
  • Remove the cover and stir in the freshly-grated parmesan cheese.
  • Then, transfer the soup to a blender and blend until it's pureed and smooth. I like to leave a little bit of texture in the soup, but the consistency is up to you. You can also use a hand-held immersion blender for this.
  • Once the soup has reached your desired consistency, taste and adjust the salt and pepper as needed.
  • Finally, divide the soup amongst bowls, garnish with some chopped parsley, parmesan cheese, and a drizzle of olive oil, if desired, then serve and enjoy!

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in your posts and I’ll re-share!

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  1. 5 stars
    I love soups and this soup is like a warm hug 🤗 so delicious another keeper @kalejunkie thank you 😊 I added a dash of half and half and used frozen cauliflower because that is what we had at home. 😋

    • I am so happy to hear that, Brian! Thank you for making this recipe, and for leaving a review!

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