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Cauliflower Leek Soup healthy recipe

Healthy Creamy Cauliflower Leek Soup with Tarragon

This simple Cauliflower Leek soup is rich in cancer-fighting compounds from cauliflower and leeks, and white sweet potatoes add lots of fiber. If you can't find them, substitute any white potato. This soup has a smooth, velvety texture with little fat and no dairy. For a richer soup, add Greek yogurt or creme fraiche while you’re pureeing the soup.

Course Main Course
Cuisine American
Keyword cauliflower, leek, soup, tarragon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 small leek thinly sliced (white and some pale green)
  • 1 Tbsp olive oil
  • 1/4 cup olive oil keep this portion of oil separated from the above portion
  • 1 head cauliflower cored and chopped, about 3 cups
  • 1 sweet potato peeled and chopped
  • 4 cups chicken or vegetable broth
  • 2 Tbsp fresh tarragon chopped
  • 2 Tbsp fresh basil leaves chopped
  • Salt and pepper to taste

Instructions

  1. Heat 1 tablespoon of the olive oil in a large pot. Add leek and cook for 2 to 3 minutes until just softened, being careful not to brown.

  2. Add cauliflower, potatoes and broth. Bring to a boil, reduce heat and simmer, covered, until cauliflower and potatoes are tender, 12 to 15 minutes.

  3. While soup is cooking, combine tarragon, basil and remaining 1/4 cup oil in a blender and puree until smooth.

  4. Add soup to a food processor and puree till smooth and creamy.

  5. Season to taste with salt and white pepper.

  6. Divide soup between individual bowls and drizzle with tarragon oil. Serve immediately.