Leeks are a new discovery of mine. I only started using leeks in my cooking as recent as a couple of years ago. To me leeks were just another form of green onions so I didn’t bother with them much. But then Hitesh and Anjali picked up a bunch of leeks from the farmer’s market one day, and asked me to make something with it. I looked up a few recipes and picked the easiest one to make which happens to be soup.
I didn’t even know how to cut leeks in the beginning, I had to figure that out first. Basically, the edible parts of the leek are the white parts and not the dark tough green portions of the leeks. Leeks have a sweet green onion flavor and turn buttery smooth when cooked. Leeks taste wonderful in a spring risotto made with peppers and arugula. I will post this recipe when I get a chance. But here I have chosen to share with you my Cauliflower Leek Soup with Carrots and Thyme.
What I like about this recipe is how nicely the leek flavor comes through with the cauliflower, and I added carrots to give it some sweetness. I chose to use butter instead of olive oil in this soup because the leeks have such a buttery smooth texture when cooked, it only seemed natural to cook them in sweet butter. This is a wonderful creamy soup that has a nice fresh green onion flavor.
Leek and Cauliflower Carrot Thyme Soup
- 1 cauliflower
- 2 cups chopped carrots
- 2 leek stalks finely chopped
- Thyme leaves – 1 tsp
- 3 tbsp butter
- Salt & pepper
- 1 carton vegetable broth or 5 cups broth
- In a pan melt 2 tbsp butter.
- Sauté leeks in butter for 5 minutes until leeks are tender and translucent. Add carrots and sauté for 3-5 minutes. Now add chopped cauliflower florets. Sprinkle salt, pepper and thyme, and mix in.
- Add 5 cups water or broth, cover with lid and bring to a boil for 10 minutes until all the vegetables are tender.
- Blend vegetables in a blender and bring back to the stove. Add 1 cup whole milk and stir into the pureed soup, and bring to a slow simmer. Soup is ready.
- Serve with croutons or topped with Parmesan cheese.
Cook’s Notes: If you prefer your soup with chunky vegetables, you can use the hand blender to mash the vegetables into a chunky texture and then add 1 cup milk and heat through.
4 thoughts on “Leek and Cauliflower Carrot Thyme Soup”
Reblogged this on Crackling Pork Rinds.
Never used leek before. Did not know what to make. This soup looks delicious. Will make it soon.
I know, leek is a new discovery of mine too. Try it Basanthi, it’s a really delicious vegetable, once you try it, you will start using it more in your cooking.
Oh, yum – another soup to try! Thanks for sharing!💝