This easy Jamie Oliver cauliflower and leek soup is a creamy, nutritious dish that’s perfect for chilly days. Made with simple, wholesome ingredients, it’s quick to prepare and can easily be customized with your favorite toppings like crispy bacon or green onions. A warm, comforting meal for any occasion!
Ingredients Needed
- 1 tablespoon vegetable oil
- 2 leeks (white and light green parts), thinly sliced
- 3 cloves garlic, minced
- 1 head cauliflower, cut into florets
- 2 cups (500 ml/16 fl oz) vegetable stock
- 2 sprigs thyme or 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Optional Garnishes:
- Green onion, sliced
- Crispy bacon
How To Make Cauliflower And Leek Soup
- Sauté the leeks: Heat the vegetable oil in a pot over medium heat and add the sliced leeks. Sauté for 2 minutes, stirring regularly.
- Cook the garlic: Add the minced garlic and cook for 1 minute, stirring, until fragrant.
- Add the main ingredients: Stir in the cauliflower florets, vegetable stock, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the cauliflower is tender (about 15 minutes).
- Blend the soup: Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. If the soup is too thick, add more vegetable stock and blend again to reach your desired consistency.
- Adjust and serve: Taste the soup and adjust seasonings if needed. Ladle into bowls and garnish with sliced green onion or crispy bacon if desired.
Recipe Tips
- Cut vegetables evenly: Slice leeks and cut cauliflower florets into even sizes to ensure they cook evenly and blend smoothly.
- Blend carefully: For a smooth soup, use an immersion blender or blend in batches in a regular blender. Be cautious with hot liquid to avoid spills.
- Adjust consistency: If the soup is too thick, add extra vegetable stock a little at a time while blending until you reach the desired texture.
- Season to taste: Taste the soup before serving and adjust the salt and pepper. A pinch of nutmeg can add extra warmth and flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover cauliflower and leek soup cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Once cooled, pour the soup into a freezer-safe container, leaving space for expansion. Freeze for up to 3 months. To thaw, move the container to the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and reheat over medium heat for 5–7 minutes, stirring occasionally, until heated through. Adjust consistency with a little stock if needed.
Nutrition Facts
Serving Size: 1 bowl (1 of 4 servings)
- Calories: 91
- Total Fat: 3.9g
- Saturated Fat: 0.6g
- Potassium: 415.25mg
- Total Carbohydrate: 12.2g
- Dietary Fiber: 3.6g
- Sugars: 4.0g
- Protein: 3.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Carrot And Coriander Soup
- Jamie Oliver Pumpkin Soup
- Jamie Oliver Lettuce Soup
- Jamie Oliver Aubergine Parmesan Milanese
Jamie Oliver Cauliflower And Leek Soup
Description
This easy Jamie Oliver cauliflower and leek soup is a creamy, nutritious dish that’s perfect for chilly days. Made with simple, wholesome ingredients, it’s quick to prepare and can easily be customized with your favorite toppings like crispy bacon or green onions. A warm, comforting meal for any occasion!
Ingredients
Optional Garnishes:
Instructions
- Sauté the leeks: Heat the vegetable oil in a pot over medium heat and add the sliced leeks. Sauté for 2 minutes, stirring regularly.
- Cook the garlic: Add the minced garlic and cook for 1 minute, stirring, until fragrant.
- Add the main ingredients: Stir in the cauliflower florets, vegetable stock, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the cauliflower is tender (about 15 minutes).
- Blend the soup: Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. If the soup is too thick, add more vegetable stock and blend again to reach your desired consistency.
- Adjust and serve: Taste the soup and adjust seasonings if needed. Ladle into bowls and garnish with sliced green onion or crispy bacon if desired.
Notes
- Cut vegetables evenly: Slice leeks and cut cauliflower florets into even sizes to ensure they cook evenly and blend smoothly.
- Blend carefully: For a smooth soup, use an immersion blender or blend in batches in a regular blender. Be cautious with hot liquid to avoid spills.
- Adjust consistency: If the soup is too thick, add extra vegetable stock a little at a time while blending until you reach the desired texture.
- Season to taste: Taste the soup before serving and adjust the salt and pepper. A pinch of nutmeg can add extra warmth and flavor.
Jamie Oliver Cauliflower And Leek Soup