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Homemade Cauliflower & Leek Soup Recipe
Apr 25, 2025
Cauliflower and leek soup is a favorite at the Simply Jocelyn household. Here Jocelyn goes through the steps to make a wonderful vegetable soup that the whole family can enjoy. #soup #souperbowl #superbowl Follow Jocelyn on Instagram - http://www.instagram.com/jocelynwoltersworld Follow Simply Jocelyn on Facebook - https://www.facebook.com/Simply-Jocelyn-A-Globally-Inspired-Life-100312851709273/ Grab Some of Jocelyn's Favorite Kitchen Gear Ninja Blender/Food Processor - https://amzn.to/30F4vXZ Calphalon Tri-Ply Stainless Steel Cookware - https://amzn.to/30sZ91O GreenPan Lima Ceramic Non-Stick Griddle - https://amzn.to/2BNCa77 PriorityChef Mortar and Pestle - https://amzn.to/3ff4rCd Silicone Stretch Lids for Keeping Things Fresh - https://amzn.to/2UvX6pL Le Creuset Stoneware Butter Crock - https://amzn.to/2UwIxSV
View Video Transcript
0:00
Hey, I'm Jocelyn, and today we are going to make my favorite cauliflower and lake soup
0:05
Actually, this soup is Mark and my dad's favorite soup. My dad called me on Sunday after church and said, hey, I want to make that
0:13
So it got me thinking, it's Super Bowl weekend coming up, and why not have soup for the Super Bowl
0:20
So we're going to make this. It's a really great, easy recipe to make
0:25
uh, and it can be, you can use butter in it. Um, but if you're vegan or something, you can
0:31
use olive oil and it really won't make much of a difference. So all this is, is cauliflower
0:37
leeks, water, salt, butter, or olive oil, and a little bit of nutmeg. You've got to be a little
0:44
reserved with that nutmeg because it can be really kick back and punch, right? So I prefer to use
0:50
um, like, you know, nice whole nutmegs just because I've got them and I think they're pretty
0:55
and they smell good. So I'm going to use that, but feel free to use dried. We're going to start by
1:01
just chopping up our leeks. We're going to use the white and the light green of three to four
1:07
leeks, depending on how much light green and white you have in them. This one has a lot more than
1:12
these do. So it's kind of, you know, go as you feel. And then one head of cauliflower. So we're
1:18
going to chop these first. Okay, so I've chopped my leeks and I am not really concerned with them
1:25
being even or anything else. It's not going to be a big deal because what we're going to do is we're
1:30
going to saute these in either the butter or the olive oil, depending on your choice, and eventually
1:36
all this is going to get blended up into this really creamy, luxurious sort of soup. So this
1:42
doesn't matter all that much so just chop it up get it in the pan. I'm going to use butter. It adds
1:48
a little bit of richness but like I said if you're vegan or you know you're lactose intolerant or
1:53
whatever forego that and use the olive oil that's fine it's not going to make a difference and I'm
1:59
just going to throw all this in a pan. I'm going to set it on the stove and I'm going to saute these
2:04
leeks until they're nice and soft. So leeks are over there sauteing and then I'm just going to
2:11
take this cauliflower I gonna pull off the green bit and I just gonna chop this up into chunks and we gonna put it into that same thing I find that it is easiest to sort of cut this in a V and pull all that green comes off pretty easily
2:30
if you cut that sort of in a V shape and then I will deal with cutting all these pieces
2:36
afterward. Just get that green out first. All right. So I've just got pieces here and I'm going
2:46
to just chop these up. And like I said, same with the, with the cauliflower as with the leeks
2:52
just chop it up into smaller pieces. It's not like it's the one time you don't have to worry
2:58
about your cuts being similar. It's such a mess. Chopping cauliflower is always so messy. I don't
3:07
know. Maybe it's me. Maybe it's not, but it's just, I get this all over my kitchen every time
3:13
So cauliflower is chopped. Like I said, just rough chops. I'm not real concerned with it being
3:18
all the same size because as those leeks are cooking, I'm going to throw this in once those
3:24
are nice and soft and I'm just going to cover it with water and I don't have to worry about what
3:29
size this is as long as it's cooked until it's soft. So my leeks have cooked a little bit and
3:35
it's just enough to get them soft and kind of get that flavor really coming out. I'm just going to
3:39
throw all this cauliflower in and we're going to cover it with water and I'm going to throw in
3:47
all of my salt. I've got probably about two teaspoons in. This is not a recipe for people
3:56
who are hypertensive because there's a lot of salt in this. You really need it to kind of bring
4:01
out the flavor. So I've got about two teaspoons for now. I may have to add more later and that's
4:09
okay. It'll work out just fine. I'm going to put some water over the top of this. I'll probably
4:14
need more than this. Yeah, just a bit more. So it's for what I've got in here, it's
4:20
going to be about a liter and a half of water and I just want that to get to
4:25
where the cauliflower starts to float, right? You just need a little extra water
4:31
That it And we just gonna boil the snot out of this right We gonna cook it down until it nice and soft and once all that cauliflower is good and soft we gonna put it in the blender so i gonna go throw this on the stove
4:48
so this has been boiling and my cauliflower is nice and soft i kind of checked it with a knife
4:54
and honestly i pulled a little piece out let it cool and chewed on it it was really nice and soft
4:59
so what we're going to do is we're just going to take all of this and we're going to blend it
5:03
Because it's hot, you don't want to fill your blender too terribly much
5:07
So I like to put a little bit of water in the bottom
5:12
Whenever I blend things, I always try to get the liquids in first. So I'm going to just take this and dump some in
5:21
And then we're going to blend the liquid snot out of it until it's nice and creamy
5:26
And then we're going to return it to the pan. Okay, so I've got, you know, half a blender full and I am just going to whip this up really quick
5:42
Okay, I'm actually going to just pour this first bit into a bowl that is nice and easy to pour from
5:50
And then get the rest of this in here. And that's really runny, so I'm going to get the second bit
5:56
I'm going to put a little bit of water in the bottom. but mostly it's just going to be the cauliflower and leeks so that it's a little bit thicker it'll
6:06
thicken that up really nicely okay this last bit I'm going to drain all this water off I've put
6:14
like two scoops of water in and I'm just going to really quick drain all the extra water off so I'm
6:20
just blending vegetables at the end. Okay, so that last batch clean just was really beautiful and
6:29
I'm making a mess. I'm going to make a really big mess here in a minute
6:36
I'm going to blend this just a little bit more so it's nice and creamy and I'm going to add that back into the pot
6:50
Blending it a couple of times because we doing this in batches makes it just it everything kind of comes together a little bit better and if you
7:03
have a really big blender you don't have to do this but I think that this is the
7:07
easiest way to do it with a smaller blender so that in there so all of this
7:16
you can see the soup is nice and creamy it's really thick and if you don't like
7:20
it thick you can always add a little bit more of that water when you're blending it's completely up
7:25
to you actually this is a great recipe to play with on your own for instance my dad likes to add
7:32
a couple cloves of garlic when everything's boiling he'll throw in a couple whole cloves
7:36
of garlic that have just been peeled and he'll blend that together if I don't have leeks I'll
7:41
make it with onions it's really simple so I've got a little tasting spoon here but first we're
7:47
going to do a little bit of nutmeg. Like I said, I'm using fresh nutmeg. You don't have to use
7:53
fresh nutmeg. You can use a reserved pinch of dried and it just, oh my gosh, it smells so good
8:03
So I'm just going to stir this in a little bit. I'm going to taste it and then I may
8:07
I'm probably going to have to add a little extra salt. This is one of those recipes that sort of
8:12
soaks up the salt, you kind of have to add a lot. So we'll see. It's good, but definitely needs a
8:22
little bit more salt, just a pinch or two. So I'm going to put a little more salt in there
8:27
and I'll give it a good stir. We'll see how this is
8:37
That's perfect. So this is ready to ladle up. I might put it back on the stove and keep it warm
8:42
for a little bit until we're ready for dinner. This is such a great, easy thing to do. Tons of
8:48
vegetables, not a lot of other stuff. It can be made vegan or you can put butter in it. It's just
8:54
completely up to you. But this is a really good bowl of soup. I hope you enjoy this and make it
9:02
on your own. And when you do, if you make any changes or you find something really great that
9:07
you've added, leave it in the comment section below and we'll chat about your differences and
9:13
things that I have kind of manipulated with this too. Hope you enjoy it. Bye
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