Cauliflower Leek Soup

Posted on Sep 15, 2013 | 2 comments

cauliflowerleeksoup copy


The perfect “creamy” soup for the dairy-free foodie

This soup’s simple ingredients and fuss free preparation are no indication of its sheer fabulousness. We’re still in the upper 90s here in central Texas but this soup from Awkward Girl Gets Fit (with a couple small changes) left me wanting to curl up with a mug of soup and a blanket. A quick saute of the cauliflower before you add the broth brings out the nutty flavor of the cauliflower. 

Cauliflower Leek Soup


2 slices bacon

2 leeks, cleaned and sliced

1 small head of cauliflower, broken into florets

2 cups chicken stock

1/2 cup coconut milk (optional- I left this out)

1 clove garlic, finely minced

Salt and Pepper, to taste

1 tsp Smoked Paprika


  1. Slice the bacon in half-inch pieces and heat over medium to medium high heat. You want crispy, well cooked bacon to provide a textural contrast to the soup. Take your time and let it cook slowly. Move bacon to a paper towel to drain.
  2. Add sliced leeks and garlic to the rendered bacon fat and cook until it begins to go translucent.
  3. Add the cauliflower and saute for a 2-3 minutes before adding stock and seasonings.
  4. Simmer until cauliflower is tender and remove from heat.
  5. Use immersion blender, blend until smooth.
  6. Adjust seasonings as needed and serve topped with crispy bacon!


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  1. YUM! I can’t wait to get my blender back. I have a version of this that I love. I also can’t wait for soup weather to get down here already!

    • Jessica- Thanks! What blew me away about this version was that I really didn’t miss the coconut milk at all and the crunchiness of the bacon strips was the perfect contrast! Our last move I could NOT find our immersion blender. I ended up buying another one because I couldn’t wait