Cauliflower Vichyssoise

The cauliflower replaces the traditional potatoes for a lower-carb version of this classic soup. This satisfying soup can be served hot or cold.

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

Serves: 4


  • 1 Tbsp. vegetable oil
  • 2 medium leeks, white parts only, sliced
  • 1 medium onion, diced
  • 1 large head cauliflower, cut into florets
  • 4 cups chicken stock
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 Tbsp. finely minced chives for garnish


  • Heat the oil in a large soup pot over medium heat. Cook the leeks and onion for 3 to 4 minutes, stirring, until tender. Be careful not to overcook the leeks and onion; 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, working in batches if necessary so that blender is no more than half full, and purée until smooth. Return the soup to the pot to warm; season with salt and pepper.
  • Serve the soup in warm soup bowls and garnish with a sprinkling of fresh chives.