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    Home » Vegetarian Soups

    Published: Mar, 2016. Updated: Oct, 2022 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Leek And Cauliflower Soup With Goat Cheese

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    If you're a soup person, you'll easily fall in love with this healthy Leek and Cauliflower Soup with Goat Cheese. Silky, smooth, and incredibly delicious.

    This Leek and Cauliflower Soup is an easy and healthy comfort food that goes well at any time of the year. Loaded with veggies and flavor.

    Leek and Cauliflower Soup with Goat Cheese

    As much as I like flipping through the pages of food magazines, I don't usually buy them. My mother-in-law knows that and kindly supplies me with all of her food magazines that she's no longer interested in. How can I refuse? Every picture in those magazines is mouthwatering and literally makes me want to cook everything from there right away. If only I had time for that.

    As I was skimming through the pages of Food & Wine magazine, one recipe got my particular attention. It was Leek And Cauliflower Soup by one of my favorite chefs Anne Burrell. If you don't watch Food Network, I highly recommend you start doing so, since her recipes are amazing.




    We've all tried different comfort soup types, usually loaded with lots of cheese and cream. No doubts, those are good, but I wanted to make a new, lighter version of a cauliflower soup. That's why Anne Burrell's recipe was so spot on.

    I tweaked it a little bit and swapped heavy whipping cream for a cashew cream. You can also make it completely vegan by substituting chicken broth with a vegetable one.

    Recipe

    This Leek and Cauliflower Soup is an easy and healthy comfort food that goes well at any time of the year. Loaded with veggies and flavor.

    Leek And Cauliflower Soup With Goat Cheese

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    Course: Main
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 2 -3
    Author: Iryna Bychkiv
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    Ingredients

    • 1 large head of cauliflower
    • 1 medium leek white and light green parts only, finely chopped
    • 1 garlic clove minced
    • 1 large baking potato peeled and cubed
    • 1 quart low sodium chicken broth
    • 4 brussels sprouts trimmed and separated into leaves
    • ¼ cup cashew nuts soaked for 15-20 minutes in ½ cup of water
    • 4 oz cold fresh goat cheese crumbled
    • Olive oi
    • Salt pepper

    Instructions

    • Preheat the oven to 375 F.
    • Cut ¼ of the cauliflower into small florets. Finely chop the remaining cauliflower.
    • In a large saucepan, preheat 2 tablespoons of olive oil.
    • Add garlic, leek and cook stirring occasionally for 2-3 minutes.
    • Add chopped cauliflower, potato, salt and chicken broth.
    • Bring to a boil and then simmer until the vegetables are tender, about 20-30 minutes.
    • In the meantime, on a large baking dish, separate cauliflower florets and brussels sprouts leaves on either side of the dish. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15 to 18 minutes, stirring half way through.
    • In a standing blender, add soaked cashew nuts and the soup and puree until silky and smooth.
    • If the soup comes out too thick, add chicken broth, 1 ladle at a time, return to the saucepan and rewarm.
    • Ladle the soup into bowls, add roasted cauliflower florets, brussels sprout leaves and crumbled goat cheese.
    • Enjoy!

    Notes

    Adapted from Food & Wine, October 2015
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!

    This Leek and Cauliflower Soup is a type of food that goes good regardless of the season. It's light, creamy, healthy and will keep you full.

    This Leek and Cauliflower Soup is an easy and healthy comfort food that goes well at any time of the year. Loaded with veggies and flavor.

    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    Comments

    1. Marci says

      April 02, 2016 at 8:15 pm

      Found this recipe from #FoodieFriDIY. Love this flavor combination. Looks delicious!

      Reply
    2. chelsea jacobs says

      March 28, 2016 at 12:01 pm

      This looks AMAZING!

      Reply

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    The photo of Iryna Bychkiv, the writer and owner of a culinary website - Lavender & Macarons.

    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

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