Description
This healthy cauliflower soup is creamy without a drop of cream. Celery, leeks, garlic, and fresh herbs add layers of savory flavor. Low-carb, vegan-friendly, and easy to customize with optional protein and crunchy toppings.
Ingredients
1 large head cauliflower, cleaned, leaves removed, and cut into florets
3 stalks celery
2 large leeks
3 large garlic cloves
2 tablespoons extra virgin olive oil
2 teaspoons sea salt, divided
1/4 teaspoon ground nutmeg
1 (32-ounce) carton low-sodium chicken or beef broth
1/2 cup unflavored collagen peptides (optional)
3 bay leaves
1/2 teaspoon fresh cracked black pepper (about 20 spins on a pepper mill)
2 teaspoons fresh lemon juice
1 tablespoon ghee or butter (optional)
Optional Toppings:
Fresh herbs such as chives, parsley, or thyme, finely chopped
Hemp seeds
Pumpkin seeds
Crumbled seaweed snacks
Crispy chickpeas
Instructions
1. Steam the Cauliflower: In a large stovetop steamer or steam oven, steam the florets until just fork-tender, but not mushy, about 10-12 minutes. While the cauliflower cooks, prep the remaining veggies.
2. Prep the Veggies: Trim and roughly chop the celery. Remove the root and dark green tops from the leeks, slice lengthwise, then roughly chop. Rinse after chopping, using your fingers to separate the layers and remove any sand. Crush, peel, and finely chop the garlic.
3. Sauté: In a 6.5-quart pot, heat the olive oil over medium heat. Add the celery, leeks, and 1 teaspoon of the salt. Sauté until the leeks are wilted, about 5 minutes. Stir in the garlic and nutmeg and cook for 1-2 more minutes.
4. Add the Broth: Stir in the broth, collagen peptides (if using), remaining teaspoon of sea salt, bay leaves, and pepper, and stir until the collagen dissolves. Add the steamed cauliflower, increase the heat to a gentle simmer, and cook for about 10 minutes, or until all the vegetables are tender.
5. Blend: Remove from heat and discard the bay leaves. Using an immersion blender, carefully purée the soup until thick and creamy (about 5-8 minutes). Start low, gradually increasing the speed.
6. Finish & Serve: Stir in the fresh lemon juice and ghee or butter (if using). Serve hot in warm soup bowls and garnish with fresh herbs and your favorite toppings.
7. Store: Refrigerate leftover soup in glass jars for up to 3 days or freeze in freezer-safe containers for up to 3 months. Reheat leftovers on the stovetop on medium-low heat.
Notes
Cauliflower Soup FLAVOR variations
Sage & Mushroom – Use Wild Mushroom and Sage Infused Olive Oil (this link gets you 10% off your first order) and sauté 2 tablespoons of fresh chopped sage with the leeks. Fresh sage is quite pungent, so it’s best to cook it instead of using it as a garnish.
Cumin & Chickpeas – Add 1 ½ teaspoons of ground cumin for a Mediterranean twist. Top each bowl with roasted chickpeas for crunch.
TIPS
Make it Vegan/Vegetarian – Use veggie broth instead of chicken or beef broth and omit the collagen and butter/ghee.
Clean leeks thoroughly – After chopping, rinse thoroughly in cold water to remove the sand trapped between the layers. Rinse your cutting board afterward, too.
Adjust the consistency – If you prefer a thinner soup, add more broth.
No Immersion Blender? A high-speed blender or food processor works too. Just be very careful when blending hot soup. Work slowly in small batches and vent the steam.
