This flavorful cauliflower, kale and leek soup is loaded with nutritious vegetables and makes a comforting, healthy meal on chilly days.
This simple soup is both nourishing and easy to prepare. Cauliflower gives the broth a naturally creamy texture without any dairy, while kale and leeks contribute bright flavor and a lovely green hue.
Both cauliflower and kale are cruciferous vegetables rich in antioxidants and other nutrients, making this soup a wholesome choice for the family.
How to Make It
To save time on busy weeknights, wash and chop the vegetables a day or two ahead and store them separately in airtight containers in the refrigerator. When you’re ready, follow the quick steps below for a satisfying soup in under an hour.
Ingredients Overview
- Olive oil and butter (or extra oil for a vegan version)
- Leek — if unavailable, substitute a large onion plus two cloves of garlic
- Celery
- Garlic
- Cauliflower
- Chicken broth (or vegetable broth to keep it vegetarian/vegan)
- Kale
- Salt and freshly ground pepper
- Freshly grated nutmeg (optional)
Tip: Make this soup vegan by omitting the butter and using vegetable broth.
Steps Overview
- Heat olive oil and butter in a large pot over medium heat.
- Add sliced leeks and chopped celery and cook until soft (about 6–8 minutes). Stir in garlic with a pinch of salt and pepper and cook 1–2 minutes more.
- Add cauliflower florets and pour in the broth.
- Bring the soup to a simmer over medium-high heat, then reduce heat and simmer 10 minutes.
- Stir in chopped kale and simmer another 10 minutes, until the vegetables are tender.
- Blend the soup until smooth with an immersion blender, or cool slightly and purée in batches in a countertop blender or food processor.
- If the soup is too thick, thin it with additional stock or water. Taste and adjust seasoning; add a pinch of freshly grated nutmeg if desired.
Serving Suggestions
Serve this creamy cauliflower, kale and leek soup with crusty bread for a hearty meal. For a lighter option, enjoy it with a simple side salad. It also makes a nice starter for a larger dinner.
Storage Instructions
Refrigerate leftovers in an airtight container for up to five days. Reheat gently on the stove or in the microwave, thinning with stock or water if needed.
More Delicious Soup Recipes
- Tomato Orzo Soup
- Sweet Potato and Red Lentil Soup
- Creamy Leek and Potato Soup with Garlic Parmesan Crostini
- Easy Black Bean Soup
- Roasted Butternut Squash and Pear Soup
Cauliflower, Kale and Leek Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup large leek (white and light green parts), thinly sliced
- 2 cups celery, chopped
- 2 cloves garlic, sliced
- 1 cup cauliflower florets (about a medium head)
- 7–8 cups unsalted chicken stock or vegetable broth
- 2 cups packed chopped kale leaves
- Sea salt, to taste
- Freshly ground pepper, to taste
- ⅛ teaspoon freshly grated nutmeg (optional)
Instructions
- Heat the olive oil and butter in a large pot over medium heat.
- Add the leeks and celery and cook, stirring occasionally, until soft, about 6–8 minutes.
- Add the garlic with a pinch of salt and pepper and cook 2 minutes more.
- Add the cauliflower and pour in the stock.
- Increase heat to medium-high and bring to a simmer.
- Reduce heat to medium-low and cook 10 minutes.
- Stir in the kale and simmer 10 minutes more.
- Blend the soup with a handheld blender until smooth, or cool slightly and purée in batches in a blender or food processor.
- If the soup is too thick, thin with more stock or water.
- Adjust salt and pepper to taste and stir in nutmeg if using.
Notes
- To make this vegan, omit the butter or replace it with extra olive oil and use vegetable broth.