Leek and Cauliflower Soup

Warm yourself up with this tasty recipe for Leek and Cauliflower Soup.

Cold winter nights have all of a sudden appeared out of nowhere.  So it’s the perfect time to find all those favourite soup recipe’s, here is a yummy one to add to your collection utilising some popular winter vegetables.


  • 2 tsp oil
  • 3 leeks sliced
  • 2 cloves garlic, crushed
  • 1 large cauliflower, chopped into large florets
  • 1.5 litres (6 cups) vegetable or chicken stock – ideally home-made


Heat oil in a large saucepan or stockpot, then add leeks and garlic.
Cook over a medium heat until soft.

Add cauliflower and stock.

Cover and bring to the boil.

Reduce heat to a simmer and cook for 15–20 minutes or until cauliflower is very soft.

Blend in a blender – do this in batches if necessary – or with a stick blender.

Serve with a small dollop of lite sour cream or natural yoghurt and freshly chopped parsley.

Nutrition information per serve (without lite sour cream)

kJ = 417 (100kcals)   Carbs = 10g   Protein = 8g   Fat = 3g   Fibre = 6g