Cauliflower Leek Soup with Roasted Garlic

cauliflower leek soup
On a cool rainy day like today nothing sounds better than a bowl of warm creamy soup. This cauliflower leek soup is one of my favorites. I always make it in huge batches and freeze some in single serving containers so that I have it ready for a quick lunch or dinner. The first time I made this soup it was because I had a huge bag of leeks that needed to be cookie because they were taking up too much space in my vegetable drawer. I have always liked potato leek soup so I decided to try the same basic recipe using cauliflower. It works great, the cauliflower gives the soup a nice creamy body and the roasted garlic gives it an additional layer of flavor. I used orange cauliflower for the soup which is why it has that beautiful golden color, but regular cauliflower would work just as well. I am off to heat some for lunch right now. The perfect antidote to a rainy day.

Cauliflower Leek Soup with Roasted Garlic

By 11/28/2012

  • Prep Time : 15 minutes
  • Cook Time : 45 minutes
  • Yield : 6 cups



Saute the leeks in the coconut oil in a large pot over medium heat until soft, 15-20 minutes, stirring occasionally. Add the cauliflower, water or broth, and salt to the pot and bring to a simmer. Cover and simmer until the cauliflower is soft, 10-15 minutes more.

Squeeze the roasted garlic into the soup and use an immersion blender to puree the soup. (This can also be done by transferring the soup to a regular blender) Add salt and pepper to taste.

* to roast the garlic. Preheat the oven to 400. Cut the top off a whole, unpeeled, bulb of garlic exposing the tops of the cloves. Rub generously with olive oil. Place in a baking dish and cover with foil. Bake 30-40 minutes or until very soft. Let cool slightly before squeezing the garlic out into the soup. Roasted garlic freezes well so I always make a bunch, squeeze the garlic out of the bulb and freeze it.

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  • sam

    This looks totally delicious! Just curious, what kind of containers do you use to freeze the soup? plastic? I want to do that too, but I don’t know what are good containers! thanks :)

    • Shoshana

      I like to use the round ziplock containers with the screw on lids for freezing soup. They take up more space in the freezer than ziplock bags would but I find they keep the soup a bit fresher. Enjoy b

      • Looks so good. Your pictures and blog make me just smile and it has been much neeedd lately. I just wish that it would get a bit cooler so I could enjoy a soup….please!!! My fridge is up and running so I am back to baking mode. Ready to make my baby boy’s first birthday cupcake!! I love the fall…. oh and your blog :)

  • Jesikka

    I buy quart and pint containers by the sleeve in Chinatown- like what delivery soup comes in and I use them for everything, including this. I highly recommend!

    Shosh- this soup looks delicious. I’m going to make some when I run out of sweet potato miso soup.

    How’s your Whole 30 going?

    • Shoshana

      Thats a great idea about the containers. I should get some next time I am at the restaurant supply store. Sweet potato miso soup sounds delicious!

      • just made your soup last night- it was lovely. thnkas so much for the recipe, it was just the thing on a cold night. returning from a long business trip to a mostly empty refrigerator (save a lucky butternut squash) almost kept me out of the kitchen but this was easy and quick to pull together with few ingredients. i added a shallot and some cloves of garlic. the leftovers today were even better!

  • this is such a great soup! i love the ingredients and flavors, i’m excited to see what new things you’ll post!