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Recipe by Rivky Kleiman

Cauliflower and Leek Soup

Cauliflower and Leek Soup add or remove this to/from your favorites
Parve Parve
Easy Easy
10 Servings
Allergens

No Allergens specified

Always looking for something new and different led me to concoct this delectable, easy-to-prepare soup.

Ingredients

Main ingredients

  • 2 leeks (white and light green part), washed and sliced

  • 2 large white onions, sliced

  • 1 head of garlic, peeled (about 15 whole cloves)

  • 2 pounds fresh or frozen cauliflower

  • 1/4 cup Bartenura Olive Oil

  • 2 small-medium zucchini, peeled and chunked

  • 7 cups water

Directions

Make the Soup

1.

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

2.

Toss leek, onion, garlic cloves, and cauliflower with olive oil. Roast for 35–40 minutes.

3.

In an 8-quart pot, place water, sherry cooking wine, kosher salt, pepper, balsamic vinegar or lemon juice, and crushed pepper flakes. Add in zucchini chunks and roasted vegetables and bring to a boil.

4.

Lower heat and simmer for 40 minutes. Puree soup with an immersion blender.

Notes:

This soup freezes beautifully.

Credits

Photography: Hudi Greenberger. Food Styling: Renee Muller.

Cauliflower and Leek Soup

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bruchie Mintz
bruchie Mintz
6 years ago

Too much salt? 3 T salt sounds like way too much. Is that a mistake?

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Cnooymow{shman
Cnooymow{shman
Reply to  bruchie Mintz
6 years ago

Hi Bruchie. There isn’t any soup stock, which adds salt to most recipes, and cauliflower is more of a bland vegetable, so that’s why there are three tablespoons of salt. If you are concerned, maybe start with one and add as you taste.

Chani Mayerson
Chani Mayerson
6 years ago

Soup Hey what can i substitude the cookin sherry for?

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Cnooymow{shman
Cnooymow{shman
Reply to  Chani Mayerson
6 years ago

HI Chani,
Take half a cup of cider vinegar and add half a cup of water. Add two tablespoons honey or sugar and a splash of lemon juice.

Tobey Crandell
Tobey Crandell
2 years ago

Thanks to the previous reviewer for that note about the salt. Although I have yet to make a soup that called for 3 TBS, it wasn’t until I saw your note that I realized how much that is. I reduced it to 1 1/2 and it is still quite salty, but edible. I’ll probably reduce it to 1 TBS the next time (yes, there will be a next time – – the soup is delicious).

IZP
IZP
4 years ago

Too much salt!! It says 3 Tablespoon salt, which I followed , but it was way too salty! Reduce to at most 2 Tb. Maybe even less.
Otherwise a tasty soup

Raquel Admin
Raquel Admin
Admin
Reply to  IZP
4 years ago

Thank you for letting us know, we will look into the proper measurement.