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.
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.
- 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
- 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.
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.
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