Cauliflower Soup Recipe - Leek and (not) Potato Soup
from our Great British Recipes Collection

This cauliflower soup recipe is our paleoification (it's a real word I tell you!) of the classic British leek and potato soup.

When I was a child suffering through school dinners of lumpy mashed potato, served with an ice cream scoop no less, I swore that the lumps were cauliflower, which I detested, and then when I grew up I would NEVER eat cauliflower, EVER! 

This cauliflower soup recipe is based on the traditional British Recipe for Leek and Potato soup - suitable for those following a paleo diet or looking to remove nightshades  CreativelyPaleo.com

I'm not sure that the small child I was would have believed that one day I would be using cauliflower in place of potato! Ain't life strange?

Cauliflower Soup - Nutritional Info

This cauliflower soup recipe is based on the traditional British Recipe for Leek and Potato soup - suitable for those following a paleo diet or looking to remove nightshades  CreativelyPaleo.com

If you've looked at our recipes then you'll realise what a big fan of cauliflower we are.

Cauliflower is a good source of protein, thiamin, riboflavin, phosphorus and potassium. It is very good source of vitamins C, K and B6, along with folate, pantothenic acid and manganese.

Cruciferous vegetables are believed to help prevent several cancers, although there is no clear evidence that proves this, it is advised that increasing the consumption of these types of vegetables is a wise thing to do.

Having said that, my opinion is that cooked cruciferous vegetables are infinitely better than raw as the cooking process reduces the goitrogens (which interfere with the normal functioning of the thyroid) by as much as 90% if boiled for 30 minutes.

Cauliflower Soup - Ingredients - serves 8 - 10

  • 1 large cauliflower
  • 6 leeks
  • 2 litres chicken or vegetable stock
  • salt and pepper to taste

Instructions

  1. Remove the leaves of the cauliflower, then wash and break into florets.
  2. Wash the leeks and then slice them.
  3. Place the cauliflower, leeks and stock in a large pan.
  4. Bring to the boil and simmer for 30 minutes or until the cauliflower is soft.
  5. Using an immersion blender whizz the soup until smooth.
  6. Taste and season with salt and pepper if required.

My son wanted to add bacon to this soup, so I grilled 6 pieces then chopped them and added them to the soup after I'd blended it. It worked really surprisingly well!


If you've enjoyed this cauliflower soup recipe why not check out our other cauliflower recipes?


New! Comments

Have your say about what you just read! Leave me a comment in the box below.