Cauliflower and Leek Vegetable Soup

    30 minutes

    A lovely winter soup packed full of leeks, potatoes, cauliflower and carrot, flavoured with white wine and thyme.

    66 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, sliced
    • 2 leeks, sliced
    • 1 carrot, sliced
    • 1 cauliflower, roughly diced
    • 100ml white wine
    • 1 medium potato, peeled and sliced
    • 1 teaspoon dried thyme
    • 700ml chicken stock
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the olive oil in a saucepan over medium heat then add the onion, leeks and carrot. Stir to coat in the oil then cover and let the leeks sweat until they're soft; about 5 minutes.
    2. Add the cauliflower and stir. Turn heat to high and add the wine then let it boil for a minute or two.
    3. Add the potato, thyme and chicken stock. Bring to the boil then cover and let simmer on a low heat until the potato is soft.
    4. Puree the soup with a hand blender, or transfer to a blender to puree in batches. Return to the saucepan and season to taste with salt and pepper. Add more stock if a thinner consistency is desired.

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    Reviews in English (5)


    Really lovely soup,nice texture. I left out the thyme, added bacon which i stir fried with the veges.Left out the wine still yummy and added parmesan cheese flakes on top served with toasted turkish bread. Will be cooking this one again.  -  04 Jun 2015


    Really yummy and easy to make. I left out the wine and it still tasted great. I served with Parmesan cheese flakes on top and olive bread.  -  15 May 2015


    Followed the recipe and based on other suggestions sprinkled flaked parmesan on top for serving also added fried bacon bits with the parmesan for my husband.  -  20 Sep 2015