I create a really tasty soup using cauliflower.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 1 head cauliflower, broken into florets
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 3 tablespoons butter
- 2 leeks, white part only, chopped
- ¼ cup all-purpose flour
- 1 quart chicken stock
- ⅓ cup heavy whipping cream
- 1 tablespoon cracked black pepper
- 1 teaspoon dried chervil
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Arrange cauliflower florets on a baking sheet. Stir together oil and garlic in a small bowl; pour over cauliflower and toss to coat.
- Bake in the preheated oven until tender and lightly browned, about 30 minutes.
- Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes.
- Stir pepper, chervil, and salt into soup; continue simmering until desired thickness is reached, 10 to 15 more minutes.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 856 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This is yummy. I doubled the recipe, and followed it pretty closely except I subbed sour cream plus some half-and-half for the heavy cream, and added it after cooking (instead of in step 4). At the end, I used an immersion blender, leaving some chunks. In step 2, I used avocado oil and (thawed) Trader Joe’s frozen garlic cubes, tossing cauliflower in the oil and garlic in a big bowl, transferred to a parchment lined-sheet pan, and baked at 400° for 30 min. I subbed chickpea flour for the wheat flour in step 4, and added it after the veggies were soft after sauteing in the butter. I also included chopped white onion and celery in step 4. I used dried parsley instead of chervil, and added lots of black pepper, because that always makes veggie soups delicious. I wanted to make enough to share with my elderly parents, and also freeze some for when needed. I am looking forward to having it tomorrow. It sure tasted good tonight. Despite its yumminess, it is quite a light soup that is best as an appetizer, I believe, or as a complement to a more hearty meal.
Used Greek Non Fat Yogurt instead of whipping cream. Gave it a bit of tang.
This is really good. I blended half of it and topped with some shredded cheese. The garlic and roasting is essential. I can also really taste the butter. Yum!
Really liked this. I added sauteed mushrooms and celery. Also pureed 3 cups of the cauliflower and took the larger florets and cut them up.
I made the following changes : I cooked the bacon first, and used the bacon grease ( as a sub for the oil ) to top the cauliflower that was roasted in the oven. I did not add the whipping cream. I didn’t have it , and it didn’t need it, in my opinion, and I did not have chevril for the garnish which was no biggie. I would make it again !!
Love it! I made it on this rainy day. I followed the recipe except for a couple of changes. I only had 2 cups chicken broth so I used 2 cups vegetable broth as well. I also used my emulsifier to break it down a bit to a smoother texture. Only leaving some chunks of cauliflower.
Very good, added 3 green onions.
I made it with our home grown cauliflower and leeks. Substitutes plain yogurt for cream, fresh parsley for chervil and vegetable sock for chicken. It was delicious!
We absolutely love this recipe at our house! I’ve made it as written except I used 1/2 of the pepper and that was plenty. I’ve made a Vegan version and I’ve made versions with added cheddar cheese, corn and more chicken stock. It gets requested all the time.
excellent soup.
This soup is incredible!!! Had 3 leeks instead of 2!
This is the second time I have made this yummy soup. The first time we made it after thanksgiving and I haven’t stop thinking about it since. The second time I added corn because we had some that needed to be used but overall I have follows the recipe pretty closely.
A most fabulous soup! Loved it! Easy to make. Even my 23 yo grandson who came to visit, loved the soup which we ate with sliced sour dough bread . He copied the recipe to make it himself!
Wonderful blend of flavours and best of all easy! Will make it again.
So good! We all loved it. Will make again.
LOVED THIS RECIPE- I DIDN’T HAVE THE SPICE CHEVRIL SO I USED THYME INSTEAD!
Delicious !!! Will definitely make it again.
Very delicious! I added an onion and celery to the leek mixture and increased garlic to 6 cloves (we really love garlic). I also added a giant carrot to the cauliflower to roast as well. I didn’t have chervil so I used parsley instead. I pureed it. I topped with shredded cheese. Wonderful recipe, thanks for sharing!
This was exactly what I was looking for. I had a head of cabbage and three leeks that needed to be used. The cabbage was coated with the oil and garlic in a large, sealed container and shaken to distribute evenly. Then into the air fryer on 375 degrees for 35 minutes. In the meantime, the rest of the ingredients (minus the parsley) went into the stock pot. The cauliflower was added when done, everything simmered for a half hour, threw in the cream and I used a hand blender to make everything into a nice, cream soup. It was delicious!
It didn’t look attractive but it tasted amazing. Used this recipe as is
I also added celery when sautéing the leeks. I also sautéed them for a while before adding the flour. In the end, I puréed about 3/4 of the soup and added a sprinkle of cheddar cheese to each bowl. Delicious