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Cauliflower, Kale and Leek Soup
Author:
Fida | Sweet and Savoury Pursuits
Nutritious, delicious and simple to make this Cauliflower, Kale and Leek Soup is perfect for warming you up on those chilly days.
4.55
from
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votes
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Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Total Time
50
minutes
mins
Course
Soup
Cuisine
American
Servings
6
Calories
136
kcal
Ingredients
1x
2x
3x
2
tbsp.
olive oil
1
tbsp.
butter
1
cups
large leek (approx. 4 white and light green parts only)
thinly sliced
2
cup
stalks celery
chopped
2
cloves
garlic
sliced
1
cups
medium head cauliflower
cut into florets (approx. 5 florets)
7-8
cups
unsalted chicken stock
or vegetable broth
2
cups
packed chopped kale leaves
sea salt
to taste
freshly ground pepper
to taste
⅛
tsp.
freshly ground nutmeg
optional
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the leeks and celery and cook stirring occasionally until soft, about 6 to 8 minutes.
Add the sliced garlic and a pinch of salt and pepper, and cook for 2 minutes more.
Add the cauliflower, and pour in the chicken stock.
Increase the heat to medium-high and bring the soup to a simmer.
Reduce the heat to medium-low and cook for 10 minutes.
Stir in the kale, and let simmer for 10 minutes more.
Using a handheld blender, blend soup until smooth. Or you can purée the cooled down soup in batches in your blender or food processor.
If soup is too thick, thin out using more stock or water.
Add more salt and pepper to taste and add nutmeg if using.
Notes
You could make this a vegan soup by omitting the butter or substituting it with more oil and using vegetable broth instead of chicken stock.
Nutrition
Calories:
136
kcal
Carbohydrates:
9
g
Protein:
7
g
Fat:
8
g
Saturated Fat:
2
g
Cholesterol:
5
mg
Sodium:
144
mg
Potassium:
513
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
2690
IU
Vitamin C:
38.5
mg
Calcium:
72
mg
Iron:
1.4
mg
Keyword
Cauliflower Kale Soup, Cauliflower Soup, Cauliflower, Kale and Leek Soup, Kale and Leek soup
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