This Jamie Oliver Leek and Cauliflower Soup is exactly what your dinner table needs: it’s creamy, rich, light, and vibrant. It has a silky texture without the use of cream and is hearty and warm without being cloying. Bring the leftovers to work for lunch or serve it as a side dish at lunch.
The cauliflower is responsible for the soup’s velvety smooth texture, while the leeks contribute to its robust taste. In addition to being delicious, it just takes a few minutes to prepare. So, allow me to demonstrate how I prepared this soup.
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How To Prepare Leeks?
If you’re going to be using leeks in a meal, give them a thorough cleaning before you start cooking. If you want to be sure that your soup doesn’t taste like dirt, use a salad spinner on the vegetables after you’ve washed and sliced them.
In addition, the dark green, stem-like section of the leek is quite bitter, so cutting it off is a good idea. Use only the white portion of the leek and stop slicing before reaching the dark green core.
How To Make Jamie Oliver Leek And Cauliflower Soup
- Heat the oil in a saucepan and sauté the sliced leeks for a few minutes, stirring often.
- Cook for one minute, or until the garlic is aromatic.
- Combine cauliflower florets, vegetable stock, thyme, salt, and pepper in a mixing bowl. Bring to a boil, then reduce to low heat and cook until the cauliflower is soft.
- Remove from the heat and puree the soup with an immersion blender until smooth. Add extra vegetable stock and mix if it’s too thick. Season to taste, then spoon into bowls and top with sliced green onion and crispy bacon.
What To Serve With Leek And Cauliflower Soup?
- Shrimp Avocado Salad
- Punaluu Hawaiian Sweet Bread
- Baked Cheese and Veggie Quesadillas
- Redondo Beach Shrimp Fajitas
- Baked Stuffed Potatoes
- Sokolowskis Chicken Paprikash
- Wilted Spinach Salad With Bacon
- Mac And Cheese
- Fried Paneer Cheese Pakora
How To Store Leek And Cauliflower Soup?
Leek and cauliflower soup may be kept in the fridge for up to 5 days if stored in an airtight container. It’s important to wait until the soup has cooled down entirely before storing it in the fridge. You can keep this Leek and Cauliflower Soup frozen for up to three months in freezer-safe containers.
How To Reheat Leek And Cauliflower Soup?
Leftover Leek and Cauliflower Soup may be reheated in the microwave or on the stovetop over medium heat.
- Even though the soup is already rather thick and creamy, you may always add some potato if you want it to be even more so.
- Extra-firm tofu is a great source of protein and may be added to the soup.
- For this recipe, frozen cauliflower can be substituted for fresh.
- If you’re not worried about keeping this soup vegetarian, feel free to substitute chicken stock in place of vegetable stock.
- Roasting the cauliflower and leeks will elevate this soup to the next level. Cauliflower florets should be roasted after being spread out on a baking sheet, seasoned with salt and pepper, and then baked. Toss in the sliced leeks and sprinkle with olive oil; roast for another 7–8 minutes.
- If you don’t have an immersion blender, you may mash the cauliflower and leeks using a wooden spoon.
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Jamie Oliver Leek And Cauliflower Soup Nutrition Facts
Amount Per Serving
- Calories 39.1
- Total Fat 0.2g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 655.2mg
- Potassium 259.4mg
- Total Carbohydrate 8.3g
- Dietary Fiber 2g
- Sugars 1.9g
- Protein 1.7g
- Vitamin A 14.5%
- Vitamin C 43.9%
- Calcium 3.1%
- Iron 5.5%
Nutrition Facts Source: Source
- Amount Per Serving
- Calories 39.1
- % Daily Value *
- Total Fat 0.2g1%
- Sodium 655.2mg28%
- Potassium 259.4mg8%
- Total Carbohydrate 8.3g3%
- Dietary Fiber 2g8%
- Sugars 1.9g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.