Jewish Federation of Cleveland

Cauliflower Leek Soup

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2 tbsp. olive oil
6 leeks, cleaned and chopped
4 c. cauliflower
1 small bunch parsley, plus a couple of sprigs for garnish
6 c. water or vegetable stock, plus a little extra salt and pepper, to taste


  1. Heat oil in a soup pot and add leeks. Saute until they are soft and shiny.
  2. Add cauliflower, parsley, stock, salt and pepper.
  3. Bring to a boil and then lower heat to simmer.
  4. Cook for about 30 minutes until cauliflower is soft.
  5. Blend with an immersion blender, adding liquid ΒΌ at a time if needed, to thin soup to desired consistency.