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Cauliflower and Leek Soup

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 minutes
Cook Time: 20 minutes
Servings: 4

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)
  • 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 tbsp 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 tbsp 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.