Cauliflower-Leek Soup with Kale

Cauliflower-Leek Soup with Kale

This easy to make cauliflower-leek soup with kale is both delicious and creamy! Serve with a few piece of toasted baguette and you have yourself a perfect light weight meal to warm you up on a cold winter day.

  • Servings: 6
  • Difficulty: Easy
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2 Cauliflower Heads, Cut In To Florets

2 Tablespoons Olive Oil, Divided

4 Leeks, Cut Into ¼-Inch Pieces

5 Garlic Cloves, Peeled

6 Cups Vegetable Broth

1 Cup Whole Milk

4 Cups Shredded Kale

½ Lemon, Juiced

Salt And Pepper To Taste


  1. Preheat the oven to 425°F.
  2. On a baking sheet, toss the cauliflower with 1 tablespoon olive oil and a big pinch of salt and pepper.
  3. On a second baking sheet, toss the leeks and garlic cloves with the remaining olive oil and a big pinch of salt and pepper. Roast for 20-25 minutes, until the cauliflower and leeks start to brown on the edges.
  4. Remove the vegetables from the oven and transfer to a large pot. Add the broth and milk and bring to a simmer.
  5. Turn off the heat and purée the soup with an immersion blender until smooth. Add the kale and return the soup to a simmer for 5 minutes or until the kale is tender. Squeeze in the lemon juice and adjust the seasoning to taste with salt and pepper.

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