Creamy Cauliflower Leek Soup

Soup season is here!! I love soups, and I love when they are clean and relatively healthy. Make them thick and filling and I’m sold! This soup is full of flavor and so easy to put together, it checks all the boxes. I hope you give it a try and add it to your soup rotation!

Ingredients:

2 bags of frozen cauliflower (pro tip: use frozen cauliflower rice to shorten the time on the stovetop version)

1 small onion, roughly chopped

1-2 leeks, cleaned well and chopped

4-5 cloves of whole garlic

3-4 tbsp olive oil

1 tsp fresh thyme or 1/2 tsp dried thyme

Salt and pepper to taste

1/4 cup of water for instant pot

3/4 cup of water for stovetop

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Directions:

For instant pot: place the olive oil in the bottom of the pot first. Put the instant pot on sauté mode, and add in the cauliflower, the onion, the leeks, the thyme and the garlic. Sauté for 5 minutes until fragrant. Add in the 1/4 cup of water, cover and cook on high pressure for 22 minutes. Release and blend together with immersion blender. Add salt and pepper and extra water if you want to thin it. Blend until it is smooth and creamy.

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For stovetop: place the olive oil in the bottom of the pot on medium heat. Add in the cauliflower, onion, leeks, thyme and garlic. Sauté for 5 minutes until fragrant. Add in the 3/4 cup of water and bring to a simmer. Cover the pot and let simmer for 1 hour or so, until the veggies are all soft. Uncover, blend together with immersion blender. Add salt and pepper to taste, and extra water if you want to thin the soup. Blend until the soup is smooth and creamy.