Cauliflower Soup Kelly

Thanks Kelly for the beautiful pic

This soup always gets raving reviews from the Happy Body students. They loved it! No cream involved and sneaky good. It’s super, duper easy too.

Cauliflower Leek Soup – Serves 4


  • 1 head cauliflower, cut into large pieces
  • 4 cups (1 quart) box vegetable broth
  • 2 TB olive oil
  • 2 cloves garlic, minced
  • 1 bunch leeks, slice into ribbons*
  1. Cook cauliflower in broth, on stove top, until easy to poke with fork, about 15-20 minutes.
  2. While cauliflower cooks, saute leeks and garlic in olive oil.
  3. Place cooked cauliflower and sauteed mixture, salt and pepper, and ½ of broth in blender.  Blend till smooth.  Add additional broth if needed until soup reaches the desired consistency.
*Note for leek newbies. Discard the dark green leaves of the leek. You’ll slice the lighter green white part. Make sure to wash them well.