Cauliflowers are their creamy best in winter and are perfect for this Silky Cauliflower and Leek Soup. It's the most delicious way to warm up this winter. Naturally gluten-free, dairy-free and plant-based, it's an easy way to get your veggies in!

It's all about an easy soup for winter

Sydney is currently in its second pandemic lockdown, which is nothing compared to other cities like Melbourne. Nevertheless, I think we could all do with easy, healthy comfort food. This Cauliflower soup really delivers.

To make the soup, we just need to soften and lightly brown our leeks in oil, steam the cauliflower then blend! Then we add some roasted hazelnuts and crispy sage to finish. A delicious, easy, home-cooked meal is always welcome.

Cauliflower and Leek soup close up — This soup is ready for its close up

Looking for some more winter cooking inspiration?

You will LOVE all of these ideas. I'd love to know what you try.

Japanese Curried Pumpkin Soup

Beef Cheek Rendang

Crispy Pork Carnitas with Cinnamon, Garlic and Orange Sauce

Dairy Free/Vegan Palak Paneer

Dead Easy Gluten Free Ricotta Gnocchi

Black Rice Congee

Miso Soup with Nori and Shiitake

Lemongrass Noodle Soup

Before we get to the recipe

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📋 Recipe

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Silky Cauliflower and Leek Soup with Crispy Sage and Roasted Hazelnuts

A creamy and silky soup that makes it easy to get your veggies in. This soup is super easy to make and delicious, of course!

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Course: Dinner, Lunch, Lunch or Dinner, Soup

Keyword: cauliflower, hazelnuts, leek, sage, soup, winter

Prep Time: 10

Cook Time: 20

Servings:

Equipment

Skillet or frypan
Steamer
Blender or food processor
Baking tray
Chopping board and kitchen knife
Measuring cup and spoons

Ingredients

¾ large cauliflower (or one medium)
2 leeks (white part only)
3 tablespoons olive oil
3 cups low sodium chicken stock or vegetable stock
2 teaspoons apple cider vinegar
1 ½ teaspoons cooking salt
¼ teaspoon white pepper

Optional

3 tablespoons gelatin powder (makes the soup even creamier and provides important amino acids. Not vegan or vegetarian)

Garnish

1 bunch sage leaves (picked)
⅔ cup hazelnuts

Instructions

Preheat oven to 150C/300F. Once ready, roast the hazelnuts for 20 minutes, check on them at the 10 minute mark and move them around. Remove from the oven and set aside.
White hazelnuts are roasting, prep/cook the other ingredients.
Discard outer layer and end of the leek, wash dirt off and slice in to thin rounds. Wash and cut the cauliflower in to large florets
Over medium heat, add 1 tablespoon of the oil and the leeks. Cook for 10 mins, stirring occasionally. They are ready when soft and lightly brown.
While the leeks are cooking - steam the cauliflower until just soft. Set aside.
Add all ingredients except garnish, with 1 tablespoon oil, to a blender and blend until smooth.
Heat 2 teaspoons of remaining oil in a small frypan on medium heat - add the sage leaves and crisp them up without burning. Set aside.
Roughly chop hazelnuts for garnish. Re-heat soup, serve w/garnishes.