Cruciferous Vegetable Recipes - Cauliflower and Leek Soup

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This cruciferous vegetable recipe for cauliflower and leek soup is second to none!
As the cooler months approach, cauliflower season is right around corner. Although it's available year round, it tastes best during the cold months. Treat yourself this fall and winter season and give this recipe a try. Everyone will love it and it can be made with vegetable stock for vegetarians, or chicken stock.
cauliflower recipes

It's a great vegetable to include in your diet because it's very nutritious and low in calories, with only 29 calories per cup. It's also part of the cruciferous vegetable family that's known for it's health promoting sulfur compounds that help your body fight harmful toxins.
Okay, enough with the health info.
The ingredients are simple, the recipe doesn't take very long, it's healthy, and tastes great!
  • Cauliflower - 1 big head or 2 medium
  • Leeks - 2 stalks
  • Shallots - 1 medium
  • Garlic - 4 medium or 3 large cloves
  • Onion - 1 large or 2 medium
  • Olive Oil
  • Chicken or Vegetable Stock 34 oz box
  • Salt and Pepper
  • Optional a couple twigs of rosemary, thyme, and parsley
  • Parsley for garnish
You will need a:
  • Baking sheet
  • Soup pot
  • Blender
Here's our prepwork:
  • Preheat oven to 400 degrees
  • Clean vegetables
  • Slice onion into cm thick strips
  • Slice leeks into cm thick strips
  • Cut Cauliflower into medium sized pieces
  • Leave the garlic and shallots whole
  • Lightly coat everything with olive oil and salt
  • Put on baking sheet and bake for about 20 minutes
Part II:
  • Heat the vegetable or chicken stock on low medium heat
  • Add the veggies when they're done baking (I do this not to cook the veggies more, but to let the flavors bind in the heated soup base)
  • Tie the optional herbs together and them put in the pot
  • Remove herbs after 15 minutes
  • Puree everything
  • Season with salt and pepper
  • Chop parsley and garnish
  • Enjoy!



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