Cauliflower and leek soup, healthy version

Author: Geneviève Arbour Dt. P.
Potage au chou-fleur et poireau, version santé
Preparation 15
Baking 20
Portions 2,5 L
Freezing No


  • 30 mml (2 tablespoons) of olive oil
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 chopped garlic cloves
  • 1 cauliflower sliced into bouquets
  • 15 ml (1 tablespoon) of curry
  • 15 ml (1 tablespoon) of curcuma
  • 1,5 ml (1/8 teaspoon) of Cayenne pepper
  • 1,5 L (6 cups) of chicken broth reduced in sodium
  • 1 can (541 ml) of canned white beans, drained and washed
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Brown garlic and leek into oil for 5 to 7 minutes until leeks softens. Add spices and continue cooking 1 minute. Add cauliflower bouquets and mix well. Add chicken broth and bring to a boil.
  • Reduce heat and simmer 20 minutes or until vegetables tenders. Add white beans then, with mixer, reduce into puree. Salt and pepper up to taste.

Chef's notes

Nutritious note

This soup is full of nutrients. White beans add proteins, fibers and iron. When leek, cauliflower and curcuma have virtues to prevent cancers.