Creamy Cauliflower Leek Soup
This simple and satisfying soup is packed with nutrients and the fresh spring flavors of cauliflower and leeks. We use Greek yogurt in place of heavier crème fraîche to give it an even lighter taste.
- 1 bunch organic leeks (approximately 2 pounds) Add to list
- 2 tablespoons unsalted butter Add to list
- 1 head organic cauliflower, cored and divided into large flowerets Add to list
- 2 1/3 cups water or chicken stock Add to list
- 8 ounces plain Greek-style yogurt Add to list
- Salt and freshly ground pepper Add to list
Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. In a colander, rinse the leeks thoroughly to remove any dirt between layers.
In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they’re tender. Do not let the leeks brown.
Add the cauliflower and water or chicken stock and raise the heat to high. When the soup boils, turn the heat down to a simmer. Cook until the cauliflower is falling-apart tender. Add the yogurt and return the soup to a boil. Remove from heat.
Using a food mill, blender or food processor, purée the soup as finely as possible. Season with salt and freshly ground pepper. If needed, thin to desired consistency with milk or water.
Source: Sound Consumer May 2006
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