Jamie Oliver Cauliflower Leek Soup

Jamie Oliver’s Cauliflower Leek Soup is one of the healthiest and simplest leek soups ever! This low-carb Cauliflower Leek Soup is made with leeks, cauliflower, garlic, vegetable broth, and optional heavy cream. It takes about 1 hour and 15 minutes to finish cooking and can serve up to 12 people. Feel free to leave your feedback about this recipe.

Cauliflower Leek Soup ingredients

• 3 leeks, cut into 1-inch pieces
• 1 large head of cauliflower, chopped
• 3 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 8 cups vegetable broth
• Salt and freshly ground black pepper to taste
• 1 cup heavy cream (Optional)

How To Make Cauliflower Leek Soup

1. Prepare your ingredients: Start by cutting your leeks into 1-inch pieces, chopping your cauliflower, and finely chopping your garlic cloves.
2. Begin cooking: In a large pot, melt 3 tablespoons of butter over medium heat. Once the butter has melted, add 2 tablespoons of olive oil.
3. Add the vegetables: Next, add your prepared leeks, cauliflower, and garlic to the pot. Stir these ingredients together, ensuring they’re well-coated in the butter and oil. Allow these to cook for about 10 minutes, stirring occasionally to prevent them from sticking to the pot.
4. Add the broth: After the vegetables have cooked, pour in 8 cups of vegetable broth. Stir everything together and bring the mixture to a boil.
5. Let it simmer: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 45 minutes. This will allow the flavors to meld together and the vegetables to become tender.
6. Blend the soup: After simmering, remove the pot from the heat. Use an immersion blender to blend the soup until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches, but be sure to let it cool a bit first.
7. Season and finish the soup: Finally, season your soup with salt and freshly ground black pepper to taste. If you’d like a creamier soup, add 1 cup of heavy cream at this stage. Continue blending until the soup is smooth and creamy.

What To Serve With Cauliflower Leek Soup

Serve this healthy jamie oliver cauliflower leek soup with Sweet Potato Fritters, Salmon Tartare or asp appetizer for Seafood Casserole.

How Long Does Cauliflower Leek Soup Last In The Fridge

Cauliflower Leek Soup can last in the fridge for about 3 to 4 days. To store it properly, let the leftover soup cool first, then transfer it into an airtight container. Make sure the lid is securely fastened before placing it in the refrigerator. 

Can I Freeze Cauliflower Leek Soup 

es, Cauliflower Leek Soup freezes well and can last about 2 to 3 months in the freezer. To freeze it correctly, simply let the soup cool completely, then pour it into a freezer-safe container or heavy-duty freezer bag, leaving some space for expansion. Seal tightly, then place it in the freezer.

To thaw frozen soup, simply place it in the refrigerator overnight. It should be completely defrosted by the next morning.

How To Reheat Leftover Cauliflower Leek Soup

The best way to reheat Cauliflower Leek Soup is to warm it in a skillet on the stove for about 10-15 minutes, stirring occasionally to prevent it from sticking to the bottom.

You can also warm it in the microwave for about 2-3 minutes, stirring halfway through to ensure even heating.

Recipe Tips and Variations

1. Adjust the Broth: Use only 6 cups of broth for a thicker soup. If you don’t have vegetable broth, use chicken broth.
2. Add Extra Vegetables: Roast the cauliflower before adding it to the soup for better flavor. You can also cook zucchini with the garlic and leeks for more veggies.
3. Experiment with Proteins: Put in navy beans instead of cream for more protein. For a meaty twist, consider adding some chopped ham.
4. Try Different Spices and Flavors: Add spices like pepper or red pepper flakes for a smoky taste. For a unique flavor, add coconut milk and curry spice to the soup.
5. Modify the Cream: Use half & half or low-fat sour cream instead of heavy cream for a lighter soup.

Cauliflower Leek Soup Calories And Nutrition Facts

• Calories 156
• Total Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 346mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Total Sugars: 3g
• Protein: 2g

Try More Recipes:

• Broccoli And Stilton Soup
• Carrot Red Pepper Soup
• Courgette Soup
• Pumpkin Carrot Soup
• Potato Leek Bacon Soup 

Jamie Oliver Cauliflower Leek Soup

Author: Mohamed Shili Cuisine:American Courses:Soup Recipe Keys: Low Carb

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Total time:1 hour 15 minutesServings:12 servingsCalories:156 kcal

Description

Jamie Oliver’s Cauliflower Leek Soup is one of the healthiest and simplest leek soups ever! This low-carb Cauliflower Leek Soup is made with leeks, cauliflower, garlic, vegetable broth, and optional heavy cream. It takes about 1 hour and 15 minutes to finish cooking and can serve up to 12 people.

Jamie Oliver Cauliflower Leek Soup Ingredients

• 3 leeks, cut into 1-inch pieces
• 1 large head of cauliflower, chopped
• 3 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 8 cups vegetable broth
• Salt and freshly ground black pepper to taste
• 1 cup heavy cream (Optional)

How To Make Jamie Oliver Cauliflower Leek Soup

1. Start by cutting your leeks into 1-inch pieces, chopping your cauliflower, and finely chopping your garlic cloves.
2. In a large pot, melt 3 tablespoons of butter over medium heat. Once the butter has melted, add 2 tablespoons of olive oil.
3. Next, add your prepared leeks, cauliflower, and garlic to the pot. Stir these ingredients together, ensuring they’re well-coated in the butter and oil. Allow these to cook for about 10 minutes, stirring occasionally to prevent them from sticking to the pot.
4. After the vegetables have cooked, pour in 8 cups of vegetable broth. Stir everything together and bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 45 minutes. This will allow the flavors to meld together and the vegetables to become tender.
6. After simmering, remove the pot from the heat. Use an immersion blender to blend the soup until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches, but be sure to let it cool a bit first.
7. Finally, season your soup with salt and freshly ground black pepper to taste. If you’d like a creamier soup, add 1 cup of heavy cream at this stage. Continue blending until the soup is smooth and creamy.

Notes

• Adjust the Broth: Use only 6 cups of broth for a thicker soup. If you don’t have vegetable broth, use chicken broth.
• Add Extra Vegetables: Roast the cauliflower before adding it to the soup for better flavor. You can also cook zucchini with the garlic and leeks for more veggies.
• Experiment with Proteins: Put in navy beans instead of cream for more protein. For a meaty twist, consider adding some chopped ham.
• Try Different Spices and Flavors: Add spices like pepper or red pepper flakes for a smoky taste. For a unique flavor, add coconut milk and curry spice to the soup.
• Modify the Cream: Use half & half or low-fat sour cream instead of heavy cream for a lighter soup.

Keywords:Jamie Oliver Leek And Cauliflower Soup, Leek And Cauliflower Soup, leeks soup with cauliflower, keto leek soup