Creamy Cauliflower and Leek Soup



  • 2 tablespoons extra virgin olive oil
  • 2-4 cloves garlic, chopped
  • 2 large, thinly sliced leeks (white parts only)
  • Few sticks of celery (optional)
  • 1 large head cauliflower, chopped roughly
  • 1.6L chicken stock
  • ½ cup cream
  • Salt and freshly ground black pepper
  • 4-6 rashers bacon, chopped and fried until crispy


  1. In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and sauté for another 2 minutes.
  2. Add the hot stock, increase the heat to high, and bring just to a boil. Reduce the heat to low, cover pot and simmer for 20 to 30 minutes, until the cauliflower is completely tender.
  3. Remove the saucepan from the heat and use a stick blender to blend until the soup is completely smooth.  Add cream, taste and season with salt and pepper, blend again briefly.
  4. Top bowls of soup with cooked bacon, or stir the bacon into the soup – it is delicious either way.

This makes a large amount of soup.