Leek Cauliflower Soup (Printable Recipe)
Super creamy cauliflower and leek soup blended with rice, finished off with soy cream and toasted seeds—all in half an hour.
# Ingredients You'll Need:
→ Soup
01 -
4 cloves garlic, sliced
02 -
1 medium cauliflower head (240 g), cut into florets
03 -
2 medium leeks (330 g), sliced and washed
04 -
1 tablespoon olive oil
05 -
950 ml hot vegetable stock
06 -
65 g long-grain white rice
→ Seasoning
07 -
Black pepper, to taste
08 -
1 teaspoon onion powder
09 -
0.5 teaspoon dried thyme
→ Optional toppings
10 -
Roasted sunflower, hemp, or pumpkin seeds
11 -
Soy cream
# Steps to Follow:
01 -
Slice the garlic, cut the cauliflower into small florets, and slice and thoroughly wash the leeks to remove any embedded dirt.
02 -
In a large pot, heat olive oil over medium heat. Add leeks and sliced garlic, stirring frequently, and cook for 10 minutes until the leeks are softened and fragrant.
03 -
Add cauliflower florets to the pot along with hot vegetable stock, long-grain white rice, black pepper, onion powder, and dried thyme. Increase heat, bring to a gentle boil, then reduce to a simmer. Cover and cook for 10–15 minutes until both the rice and cauliflower are tender.
04 -
Blend the soup directly in the pot using an immersion blender, or carefully transfer to a blender in batches. Puree thoroughly until a smooth, creamy texture is achieved.
05 -
Ladle the hot soup into bowls. Drizzle with soy cream and top with a sprinkle of roasted seeds for added crunch, if desired. Serve immediately.
# Extra Tips:
01 -
Preparation is easier when all vegetables are cleaned, sliced, and measured before cooking; have stock heated and blending equipment ready for seamless steps.
02 -
Slice, rather than mince, garlic to prevent burning during sautéing; the blending process ensures a uniform result.
03 -
Select white rice for speed; if substituting brown or wild rice, allow additional simmering time for complete tenderness.
04 -
Adjust the finished texture as desired—add extra stock to thin or more cauliflower to thicken; blending time directly impacts silkiness.
05 -
Cool leftovers and store in airtight containers for up to 3 days refrigerated, or in the freezer up to 3 months. Re-blend for best texture after reheating.