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Zesty Cauliflower Leek Soup

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This Zesty Cauliflower Leek Soup is creamy, comforting, and full of bold flavor—without any cream or gluten. With sautéed leeks, garlic, Parmesan, and a kick of red chili flakes, this velvety soup is healthy, easy to make, and perfect for cozy dinners or make-ahead lunches. Naturally gluten-free and grain-free, it’s a nourishing choice that doesn’t skimp on flavor.

Ingredients

  • For the Soup:
  • 3 tablespoons olive oil
  • 3 leeks, chopped (green and white parts)
  • 3–4 cloves garlic, mashed
  • ¼–½ teaspoon red chili flakes
  • ½ teaspoon ground nutmeg
  • ½ teaspoon black pepper
  • ¾ teaspoon kosher salt
  • 1 large head cauliflower, broken into florets
  • 4 cups broth of choice (5 cups for thinner soup)
  • ¾ cup freshly grated Parmesan cheese
  • For Garnishing:
  • Fresh parsley, chopped
  • Olive oil, for drizzling
  • Extra Parmesan cheese, freshly grated

Instructions

  1. Heat a large pot over medium heat and add the olive oil.
  2. Add chopped leeks and mashed garlic. Sauté for 5–6 minutes, until soft and fragrant.
  3. Stir in chili flakes, nutmeg, black pepper, and salt.
  4. Add cauliflower florets and broth. Cover and simmer for 25 minutes, or until cauliflower is tender.
  5. Turn off heat and stir in grated Parmesan.
  6. Blend the soup using an immersion blender or countertop blender until smooth (leave some texture, if preferred).
  7. Taste and adjust seasoning. Serve hot, garnished with parsley, more Parmesan, and a drizzle of olive oil.

Notes

  • Use frozen cauliflower florets if needed—no need to thaw.
  • Swap Parmesan with nutritional yeast for a dairy-free option.
  • Stir in white beans for extra protein.
  • Vegetable, chicken, or bone broth all work well.
  • Adjust chili flakes to your heat preference.

Nutrition

Find it online: https://cookedbymaya.com/zesty-cauliflower-leek-soup/