Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 1 medium head cauliflower, cut into florets (about 6 cups)
• 2 medium leeks, white and light green parts only, sliced
• 2 tablespoons butter or olive oil
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 4 cups vegetable broth (or chicken broth)
• 1 cup whole milk or half-and-half
• ½ cup heavy cream (optional, for extra richness)
• 1 teaspoon dried thyme
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 1 cup shredded sharp cheddar cheese (optional)
• 2 tablespoons chopped fresh parsley (optional garnish)

Instructions

1. Wash the leeks thoroughly to remove any dirt.
2. Heat butter or oil in a large soup pot over medium heat.
3. Add leeks, carrot, celery, and garlic. Cook for 5–7 minutes until softened.
4. Add cauliflower florets, thyme, onion powder, salt, and pepper.
5. Pour in the broth and bring to a boil.
6. Reduce heat and simmer for 20 minutes, or until the cauliflower is very tender.
7. Blend half (or all) of the soup using an immersion blender or countertop blender until your desired consistency.
8. Stir in the milk and heavy cream.
9. Add cheese, if using, and stir until melted.
10. Simmer for another 3–5 minutes. Taste and adjust seasoning.
11. Garnish with parsley and serve hot.

Serving Suggestions

• Crusty bread
• Garlic toast
• Crackers
• Green salad
• Grilled cheese sandwich

---

Nutrition Information (Approximate, per serving)

With cheese and cream:

• Calories: 270
• Protein: 10 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Total Fat: 19 g
• Saturated Fat: 10 g
• Cholesterol: 50 mg
• Sodium: 620 mg
• Potassium: 520 mg
• Calcium: 220 mg
• Vitamin A: 45% DV
• Vitamin C: 85% DV
• Iron: 6% DV

Without cheese and heavy cream:

• Calories: about 160
• Fat: 7 g
• Protein: 5 g
• Carbohydrates: 16 g

---

Storage

• Refrigerator: Up to 4 days in an airtight container.
• Freezer: Up to 3 months. For the best texture, freeze before adding dairy; stir in the milk and cream after reheating.

---

Variations

• Vegan: Use olive oil, plant-based milk, and omit the cheese or use vegan cheese.
• Low-Carb: Replace the carrot with extra cauliflower.
• High-Protein: Stir in shredded chicken, white beans, or cooked turkey.
• Extra Flavor: Add cooked bacon, ham, smoked paprika, or roasted garlic.

---

Questions & Answers

Q: Can I use frozen cauliflower?
A: Yes. Use about 6 cups of frozen florets. No need to thaw first.

Q: Why are leeks used?
A: Leeks provide a mild, sweet onion flavor that pairs especially well with cauliflower.

Q: Can I make it dairy-free?
A: Yes. Use unsweetened oat, soy, or almond milk and replace butter with olive oil.

Q: How do I make it thicker?
A: Blend more of the soup, or add a peeled potato while simmering and blend it in.

Q: Can I make it ahead?
A: Yes. It often tastes even better the next day after the flavors have developed.

Q: Can I freeze creamy soup?
A: Yes, though soups with dairy can separate slightly after thawing. Stir well while reheating, or freeze before adding the dairy for the smoothest result.

Q: What herbs go well with cauliflower soup?
A: Thyme, parsley, chives, rosemary, sage, dill, and a pinch of nutmeg all complement cauliflower well.