Kat’s Cauliflower Leek Soup

  • Recipe By
  • Published Apr 8th
  • Ready In55m
  • Servings6
  • Calories274
Cauliflower, leeks, potato, and carrots are cooked with garlic in vegetable broth, pureed, then combined with low-fat coconut milk and spices in this basic cream of cauliflower soup.

Kat’s Cauliflower Leek Soup Ingredients

The following are the ingredients needed to make delicious Kat’s Cauliflower Leek Soup for 6 servings:

  • 2 tablespoons coconut oil
  • 2 tablespoons extra virgin olive oil
  • 3 leeks, cut into 1-inch pieces
  • 4 cloves garlic, chopped
  • 1 head white cauliflower, chopped
  • 2 carrots, peeled and chopped
  • 1 large potato, peeled and cut into cubes
  • 1 (32 ounce) carton low-sodium vegetable broth
  • 1 (15 ounce) can light coconut milk
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup chopped fresh parsley, or as desired (optional)

Kat’s Cauliflower Leek Soup Cooking Instructions

  • Prep20m
  • Cook35m
  • Ready In55m

To cook Kat’s Cauliflower Leek Soup, you need about 20 minutes of preparation time. The time needed to cook this Kat’s Cauliflower Leek Soup is about 35 minutes , and you can serve your Kat’s Cauliflower Leek Soup within 55 minutes . The following are the steps to cook Kat’s Cauliflower Leek Soup easily:

  1. 1 Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
  2. 2 Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
  3. 3 Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
  4. 4 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  5. 5 Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 274 calories; 15.9 grams of fat; 30 grams of carbohydrates; 4.9 grams of protein; 0 milligrams of cholesterol; 205 milligrams of sodium.

  1. Feb 13th 2017

    Delicious! I used a sweet potato and chicken broth. Also added a diced up chicken breast and white pepper. So good.

  2. Dec 4th 2016

    I subbed a half cup of milk and a bit of heavy cream for the coconut milk and lots of black pepper. bon

  3. Mar 30th 2015

    The kids and I found this to be bland. I dirtied a lot of pots, dishes and blender to have a ton of mediocre soup leftover. Will not be making this again.

  4. Jan 5th 2015

    I loved it! I omitted the potato all together and didn't puree all of it. It was fantastic! Thank you. Also I didn't have allspice, so I sprinkled a bit of cinnamon and clove.

  5. Jun 18th 2014

    I didn't have any leeks on hand, so I used 1/2 of a package of green onions instead. Other than that, I followed the recipe. I like the flavors of this soup. Mine turned out a little bit too ...

  6. Dec 11th 2013

    I followed the recipe until I got to the end and then I had saved about 1 cup of the mixture till I pureed the rest then I added it to the final mix as I prefer to have some of the vegetable ...