Cauliflower Leek Soup

This incredibly creamy soup uses no cream at all.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. vegetable oil
  • 2 medium leeks, peeled and thinly sliced
  • 1 medium white onion, peeled and diced
  • 1 large head cauliflower, cut into florets
  • 4 cups chicken stock
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. freshly ground white pepper
  • 1 Tbsp. pine nuts
  • 1⁄2 Tbsp. chopped parsley


  • Heat the oil in a large soup pot over medium heat. Cook the leeks and onions for 4 minutes, stirring, until tender. Be careful not to overcook the leeks and onions; they should retain their original color.
  • Add the cauliflower and stock, and bring to a boil. Reduce the heat and simmer, covered, for about 20 minutes or until the cauliflower is tender.
  • Transfer the soup to a blender and purée until smooth. Return the soup to the pot to warm. Season with salt and pepper. Top with pine nuts and parsley to serve.