Turmeric adds color and a depth of flavor in this cauliflower leek soup, while fried leeks provide a textural contrast. Serve with crusty bread.

EatingWell.com, October 2021

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Credit: Cauliflower Leek Soup

Recipe Summary test

active:
25 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a small saucepan over medium-high heat. Add 1 cup leeks; cook, stirring often, until golden brown, 6 to 8 minutes. Use a slotted spoon to transfer the fried leeks to a paper-towel-lined plate; set aside.

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  • Transfer the leek oil to a large Dutch oven. Add the remaining leeks; cook over medium heat, stirring often, until tender, about 8 minutes. Stir in cauliflower, coriander, salt, turmeric and pepper. Add broth and bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the cauliflower is tender, about 20 minutes. Remove from heat.

  • Transfer the cauliflower mixture to a blender (in batches, if necessary). Secure the lid on the blender and remove the center piece to allow steam to escape (use caution when blending hot liquids). Place a clean towel over the opening. Process until smooth, about 45 seconds. (Alternatively, use an immersion blender to puree the soup in the pot until smooth, about 3 minutes.)

  • Return the soup to the pot; stir in half-and-half and lemon juice. Divide among 6 bowls; top each with 1 tablespoon yogurt and some of the fried leeks. Sprinkle with pepper, if desired.

To make ahead

Refrigerate soup (without garnishes) for up to 5 days or freeze for up to 2 months.

Nutrition Facts

about 1 cup
194 calories; fat 13g; cholesterol 9mg; sodium 350mg; carbohydrates 17g; dietary fiber 5g; protein 6g; sugars 7g; niacin equivalents 1mg; saturated fat 3g; vitamin a iu 1649IU; potassium 555mg.
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