Cauliflower and Leek Soup

Cauliflower and Leek Soup

BY : Devinka Seneviratne


  • 1 whole Cauliflower 
  • 1 leek (use the white section of the leek)
  • 2-3 stems of celery
  • 3 stems of thyme
  • bone broth / vegetable stock cubes
  • wedge of lemon
  • 2 cloves of garlic (optional)
  • Parmesan cheese (optional) / 2 tablespoons of coconut milk (for thickness - optional)



  1. Cut cauliflower into 1 inch florets and slice leeks and celery
  2. Heat pot and add coconut oil (or butter), leeks, sliced celery, and thyme + garlic into a pot and stir for 1-2 mins.
  3. Add cauliflower florets with salt and pepper for flavour 
  4. Saute` above ingredients and add lemon wedge into the pot.
  5. Once ingredients cooked for 3-4 mins, include bone broth (or vegetable stock)
  6. Cook for 25-30 mins (add additional water as need be) - cook until cauliflower is translucent and soft
  7. In the last 5 mins, add parmesan cheese or coconut milk to thicken (optional)
  8. After all ingredients cooked, use a stick mix or blender and blend the soup in batches
  9. Optional - to reheat - soup once content is blended 
  10. Add salt and pepper to taste as required
  11. Garnish with chopped fresh fennel or chives