Cauliflower Leek Cream Soup

It’s officially spring in Poland, nevertheless it’s still raining rainy, it’s still cold, I still need my super warm scarf and gloves notsure, I still need to cuddle under the blankets….and I still like to warm up my belly with a veggie cream soup adore.

Cauliflower Leek Cream Soup
I actually started eating cream soups after I came to Poland, as they are not very popular back home in Romania…or maybe now they are, with all those cooking shows and posh/hipster restaurants taking over, I have no idea notsure. Anyway, I was used to having either chicken soups or something like borsch, with lots of veggies and meat. I love them, don’t get me wrong, but I also enjoy the lightness of cream soups. And they seems so much easier to make, quickly chop veggies, boil them, blitz them and there you have: tasty hot creamy soup ready to nourish you nice. Serve it in a bowl, with your feet under the blanket and you can’t get cozier than that….oh yes, you can, with a kitty purring on your legs giggleheart.

Cauliflower Leek Cream SoupCauliflower Leek Cream SoupCauliflower Leek Cream Soup


1 onion
1 clove garlic
2 tablespoons vegetable oil, divided
1/4 teaspoon chilli powder
1 teaspoon hot paprika powder
1 cauliflower (mine was huge one)
2 leeks
6  (1,5 L) cups water
juice from 1 lemon (2 tablespoon, 30 ml )
1 tablespoon finally chopped coriander
salt and pepper

Optional for garnish

2 teaspoons olive oil
1 teaspoon radish sprouts

Yields aprox 6 medium sized bowls


  1. Finely chop the onion and the garlic. They don’t have to be perfect, you will blitz everything with a hand blender or normal blender. In large pot (and I mean large) add 1 tablespoon of vegetable oil and heat it up a bit on medium heat. Add the onion, garlic, chilli powder and paprika powder and fry until the onion becomes translucent. It will take around 5 minutes.
  2. In this time, wash the cauliflower and leeks. Separate the cauliflower into tiny florets and remove the stems. Cut the dark green leaves from the leeks and discard. Chop the white part into 1 cm slices (again, doesn’t have to be perfect or precise). Add the chopped cauliflower florets and the leeks in the pot, add the 2nd tablespoon of vegetable oil and fry for about 3 minute, stirring everything from time to time.
  3. Add the water (for me the water didn’t cover the vegetables, you can put less than this and add more later if needed), lemon juice and let it simmer on medium heat until the cauliflower and leeks are soft , for around 15-20 minutes (check by sticking a fork in the florets).
  4. When done, carefully take the pot off the heat, place it on a heat proof surface and blitz everything with a hand blender/ normal blender. Finally add salt and pepper.
  5. Optionally serve the cream soup garnished with a bit of olive oil and sprouts.
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