A Creamy Cauliflower Soup with Leeks and Turmeric is a comfort food favorite in my house.
When the weather turns chilly, nothing is more satisfying than a warm bowl of homemade soup.
It’s also incredibly healthy.
Did you know that cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6? It’s also a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin.
The beauty of this soup is that it resembles a cream based soup, without the cream. Cauliflower has this amazing ability to turn into a beautiful puree without a lot of help. We add a bit of 2% milk to the recipe to increase its creaminess, but you can completely eliminate it. Also, if you’re wanting to keep it vegan, substitute the chicken stock for vegetable stock.
Either way, it’s one of my favorite bowls for nights in or even with guests. This soup makes an elegant first course for the holidays or dinner guests.
A Creamy Cauliflower Soup with Leeks and Turmeric is a comfort food favorite in my house. When the weather turns chilly, nothing is more satisfying than a warm bowl of homemade soup.
head of cauliflower
1 tablespoon each of olive oil and butter
1/2 medium onion, diced
1 leek, white and green parts only, halved lengthwise, sliced thin
2 cloves garlic, peeled and minced
3 cups stock (chicken stock or vegetable stock)
2 sprigs fresh thyme
1/2 teaspoon ground turmeric
1/2 cup – 1 cup milk
freshly-grated Parmesan cheese
Kosher salt and freshly-craked black pepper
Pull off the outer leaves of cauliflower and trim the stems. Using a paring knife, remove the core and cut the cauliflower into florets, and thinly slice the core. Set aside.
Heat olive oil and 1 tablespoon butter in a large stockpot over medium-high heat. Add the onion and leek; sauté for several minutes, until it’s soft and translucent. Stir in the garlic and continue to sauté for another minute or until the veggies are fragrant.
Increase the heat to medium-high and add chicken or vegetable stock, chopped cauliflower, sliced stalk, thyme sprigs and turmeric. Bring the soup to a simmer, then reduce the heat to medium-low and continue to cook for 20-25 minutes or until the cauliflower is very tender. Remove the thyme sprigs.
Using either an immersion blender or a blender, puree the soup until smooth. If using a traditional blender, carefully work in batches before returning the soup to the pot.
Stir in the milk (begin with 1/2 cup and add milk to achieve desired consistency), top with grated Parmesan cheese, season to taste with salt and black pepper.