Get ready to indulge in the amazing flavors of my Zesty Cauliflower Leek Soup—it’s a guaranteed 12/10 deliciousness, and best of all, super easy to whip up! As soon as the temperature dips below 70°F (yes, you read that right 🙃), I crave a hearty, comforting bowl of soup, and this one hits all the right spots!
This soup is packed with the delightful flavors of leeks and cauliflower, with a hint of nutmeg for warmth and just a touch of chili flakes for a subtle kick. It’s the ultimate comfort food!
You can use either a blender or a handheld immersion blender to puree this soup, whichever you have on hand will work just fine!
Enough to serve 6 hungry souls:
Zesty Cauliflower Leek Soup
Ingredients
- 3 tablespoons olive oil
- 3 leeks chopped (both white and green parts)
- 3-4 cloves garlic minced
- 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
- 4-5 cups broth of your choice use 5 cups for a thinner soup
- 3/4 cup freshly grated parmesan cheese
- Garnish: chopped fresh parsley a drizzle of olive oil, and more parmesan cheese
Instructions
- Start by heating olive oil in a large pot over medium heat. Once hot, add the leeks and garlic, and cook for about 5-6 minutes until the leeks start to soften. Stir in the chili flakes, nutmeg, pepper, and salt.
- Add the cauliflower and broth to the pot, then cover and let it simmer for about 25 minutes until the cauliflower is tender. Turn off the heat and remove the cover.
- Stir in the parmesan cheese until it’s all melted and blended in. Then, transfer the mixture to a blender and puree until you reach your desired consistency. Alternatively, use a handheld immersion blender right in the pot.
- Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with fresh parsley, a drizzle of olive oil, and more parmesan cheese. Now, dive in and enjoy every spoonful of this delicious soup!