Cauliflower and Leek Soup | Melissa Hemsley
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Cauliflower & Leek Soup

Soups & Bowl Food

Cauliflower & Leek Soup

The beans add such a comforting creaminess in this soup and a little blue cheese or cheddar cheese doesn’t go a miss sprinkled on top at the end! If you can’t get leeks then don’t stress, spring onions or white onions work perfectly too.  I used frozen cauliflower florets for speed so feel free to use frozen or fresh!


  1. In a large pan, gently fry the leeks in butter for 8 minutes until softened, stirring from time to time. After 8 minutes, remove a few tablespoons of the fried leeks for garnishing.
  2. Add the garlic for a few minutes more along with the nutmeg/herbs and salt & pepper.
  3. Add the cauliflower, drained beans and broth, bring up to boil then let simmer on medium for about 8 minutes until tender.
  4. Blend in batches, adjusting for seasoning, adding more liquid if you need it.
  5. Serve up each bowl and top with some fried leeks, drizzle of oil and a some chilli flakes or extra black pepper.


Serves 4

  • 3 leeks, sliced
  • 2 tbs ghee/ butter/ coconut oil
  • 1 x 400g tin of white beans eg cannellini (240g drained)
  • 3 garlic cloves, roughly chopped
  • 1 large cauliflower, 800g, chopped in florets
  • 900ml quality broth/stock/water
  • Pinch of grated nutmeg or 1 tsp dried herbs like thyme
  • Sea salt and pepper

To serve

  • Drizzle of extra virgin olive oil
  • Chilli flakes or extra pepper

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