This soup is so light and flavorful. It’s great as a starter, a snack, paired with a salad for a light lunch, etc. It freezes perfectly! I freeze mine in pint sizes mason jars for single sized portions that I can reheat quickly on the stove. We’ve has quite the week here at our house….I’ll spare you the details but will tell you, we were all pretty under the weather (I actually think this is the first time in our 10 years that my husband has had a fever). After a week like that I’m left with an empty fridge and a mile long list of to-dos so I was super excited that I had a batch of this Leek and Cauliflower Soup in my freezer. The perfect punch of nutrients for our healing bodies along with some crock pot rotisserie chicken that my mom made and dropped off on the porch yesterday afternoon! Even if you don’t have some frozen, this soup is ridiculously easy to make and requires minimal ingredients. Seriously – 5 ingredients (plus salt and pepper)! It’s gluten free, dairy free, soy free, peanut free, tree nut free, night shade free, and is also paleo and elimination diet friendly!
I created this recipe with direction from my neighbor last fall, when she came over with 3 large leeks she had just plucked from her garden. THERE IS NOTHING BETTER THAN FRESH LEEKS! Seriously, if you can make this with some that have just been picked, you’ll be in heaven. “Do you want these?” she said as she walked across the street. “Yes!” I replied but then told her I didn’t know what to do with them. She was making Leek and Cauliflower soup with hers and she didn’t have to say much to convince me to do the same! This neighbor, while not a chef by trade (she’s actually a doctor specializing in six sigma and works primarily in manufacturing- brilliant and a pretty bad ass woman who works in a male driven industry!) is just finishing up a culinary degree for fun – so I trust her! I just so happened to have homemade crock pot broth cooking the day she gave me the leeks and a few heads of cauliflower in the fridge – everything on hand! When I make this soup now, I usually plan on trying to make my Convection Roast Chicken the day before, along with 2 heads of Oven Roasted Cauliflower. Then I make the chicken broth overnight. I save the leftover roast cauliflower to make the soup for lunch the next day. Meal planning at it’s finest!
Have you been waiting patiently for an excuse to use (or buy) one of these bad boys like I have?
Well here’s a perfect chance! I was luck enough to get this from my mom for Christmas – it wasn’t on my list but it should have been. My sister has been trying to convince me to get one for years and I just always forgot about it.
Ingredients
- 3 carrots, chopped
- 3 stalks celery, chopped
- 3 large leeks, chopped
- 1 large or 2 small heads of cauliflower (I use roasted with this recipe !https://anotsosimplelife.com/oven-roasted-cauliflower-gluten-free-dairy-free-soy-free-nut-free-recipe/)
- 3 tbsp Organic Avocado Oil
- 6 cups chicken broth (preferably homemade but if not, we use this Imagine Organic Free Range Chicken Broth
)
- Celtic coarse sea salt
(for the health benefits)
- Black pepper
)
(for the health benefits)
Instructions
- Add 3 tbsp of avocado oil to a large soup pan over medium high heat. Add carrots and celery and let cook/sweat for about 10 minutes then add leeks and let cook for another 5 or so. Add chicken broth and bring to a boil. If your cauliflower is not cooked, add it to the boiling broth and let cook for 5-7 minutes (until soft). If your cauliflower has been previously roasted, add to the broth and let cook for 2-3 minutes until warmed through.
- Remove from heat and let cool slightly. Using an immersion blender, puree the soup until smooth (or you can use a blender, just be careful - it's hot and can splatter!). Season with salt and pepper to taste. Enjoy!
I topped mine with some fresh chopped chives from the garden. I’d imagine a few crumbles of crispy bacon would be delicious also!
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