Easy and Creamy Leek Soup Recipe (Creamy and Easy)
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5.0
3 reviews
Excellent
Easy and Creamy Leek Soup Recipe (Creamy and Easy)
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This No Potato Leek Soup Recipe is creamy, easy, full of flavor, and super comforting! It is similar to a traditional potato leek soup, except we use cauliflower instead of potato! It is a nutritious and wholesome meal in under 30 minutes for a quick weeknight meal or light lunch.
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Ingredients
Soup
- 3 tablespoons Kerrygold Butter or other good quality butter sub extra virgin olive oil
- 2 heads cauliflower cut into pieces
- 2 leeks washed and sliced, both white and green parts of the leek
- 2 cloves garlic peeled and minced
- 2 bay leaves
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh Rosemary chopped
- 1 teaspoon kosher salt
- ¼ teaspoon ground pepper
- ⅛ teaspoon nutmeg
- 4 cups water vegetable broth, chicken broth, or bone broth
Crispy Green Onions
- 1 tablespoon olive oil
- 2 green onions finely chopped
- 1 pinch salt
Instructions
Soup
- In a large pot on medium-high heat, saute the sliced leek in butter or oil until soft, about 8 minutes. Add garlic and cook until fragrant.
- Add cauliflower, salt and pepper, nutmeg, herbs, and broth and give it a good stir. Bring to a boil, cover, and turn down to a simmer for 20 minutes or until cauliflower is fork tender. Allow soup to cool until lukewarm before blending.
- Use a hand-held immersion blender to blend the soup in the pot until smooth and creamy. Be careful when using a handheld blender in a bot of hot liquid. Alternatively, transfer to a blender and blend until smooth. Add more water or broth until desired consistency is reached.
Crispy Green Onions
- In a small saucepan on medium-low heat, heat oil and add chopped green onions. Saute until lightly golden brown and crispy.
- Serve soup in a bread bowl or with crusty bread, and top with crispy green onions, a swirl of creme fraiche, or coconut cream- if desired. Enjoy hot!
Notes
- How to Store
- FRIDGE. Store leftover soup in the pot or an airtight container in the fridge for up to 3 days. Reheat an individual serving size before serving.FREEZER. To freeze the leek soup, wait until it is cooled to room temperature before transferring it to a BPA-free, airtight container.
Nutrition Information
Show Details
Calories
209kcal
(10%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
23mg
(8%)
Sodium
766mg
(32%)
Potassium
954mg
(27%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
1033IU
(21%)
Vitamin C
145mg
(161%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 766mg | 32% |
| Potassium | 954mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1033IU | 21% |
| Vitamin C | 145mg | 161% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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