Creamy Cauliflower Soup with Leeks and Thyme
Recipe adapted from and with thanks to Foodie with Family
Servings: 6 -8 servings
  • 1 large head cauliflower roughly chopped
  • 1 leek thinly sliced, about 1/2 cup
  • 4 celery stalks thinly sliced, about 1/2 cup
  • 6 cups chicken or vegetable stock
  • 2 bay leaves
  • 2-3 sprigs of thyme
  • 1-2 teaspoons kosher salt I used about 2 teaspoons because I used a homemade unsalted stock
  • 1 teaspoon freshly cracked black pepper
  • Optional: 1/4 cup heavy cream or half and half
  1. In a large pot, heat the olive oil over medium high heat. Add the celery and the leeks and saute until tender, about 5 minutes. Add the chicken stock, the cauliflower, the bay leaves and the thyme. Bring to a boil and then reduce to a simmer for about 15-20 minutes, until the cauliflower is tender.
  2. Remove the pan from the heat. Remove the thyme and the bay leaves. Using an immersion blender, puree the soup until smooth. If you do not have an immersion blender, this can be done in a standard blender as well, in 2-3 separate batches. Once the soup is smooth, add the salt and pepper. Taste and adjust as needed. Stir in the cream and ladle into bowls. Garnish with a teaspoon drizzle of cream if desired. Enjoy!