Leek & Cauliflower Soup

Clafoutis aux poireaux et à la tomme
Preparation 10 min
Baking 30 min
Portions 4
Freezing No


  • 2 tablespoons (30 ml) olive oil
  • 2 leeks, sliced (3 cups)
  • 2 garlic cloves, crushed
  • 1 cauliflower sliced roughly
  • 6 cups (1,5 liters) vegetable or chicken broth
  • Salt to taste
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  • In a large sauce pan, heat oil over medium heat. Add the sliced leeks and garlic, and cook for 5 minutes while stirring regularly. Add cauliflower and seasoning, then continue to cook for 2 more minutes. Add broth, and bring to a boil. Simmer over medium heat, half-covered for 20 minutes or until the vegetables are tender.
  • With an electric mixer, reduce into puree and check the seasoning. Garnish to taste. See the different garnishes below.

Chef's notes


  • Serve the soup and pour a light trickle of extra virgin olive oil or parsley oil on each portion. Garnish the plate with parsley.
  • Serve the soup and garnish with light whipping cream and sprinkle with curry.
  • Serve with cheddar-coated toast on the side.