Cauliflower Leek Soup with Crispy Brussels Sprouts

 

Even though sweets and desserts tend to consume our kitchens (and our Instagrams,<—guilty) during the holiday season, there is something to be said about those savory comfort foods of the season. Flavorful casseroles, rich, steamy soups, tender roasted vegetables, decadent dips— that’s really where my heart is on Christmas.

When I was in college, I can remember driving home for the holidays, dreaming not of cookies, but of big pots of baked potato soup, warm homemade rosemary bread, and flaky biscuits atop pot pies that would be awaiting me when I walked in the door. Those were the dishes that felt like the holidays to me, so comforting and familiar (especially when I’d been eating nothing but dorm food for 4 months).


 

Cauliflower Leek Soup with Crispy Brussels Sprouts // pumpkin & peanut butter

 

So in the spirit of comfort food, the bloggers from The Causal Veggie e-Cookbook and I are sharing with you a round-up of Winter Soups & Stews! Soups and stews are absolutely perfect for the holiday season, not just because of the chilly weather, but also because they’re typically made in one pot and can be left to simmer for hours (without any work on your part). Whenever I have company over the holidays, you bet I’m simmering at least one pot of soup on the stove to dish out whenever someone’s hungry or arrived from their travels.

(Don’t know what The Casual Veggie e-Cookbook is?!? Check out this post to hear all about this tasty collaboration!!)

On another note… soups are also a great way to stay healthy during the holidays. They’re easily packed with a variety of vegetables, beans, whole grains, and spices— all of which pack a lot of fiber and nutritional benefits— and tend to fill you up due to the amount of liquid involved. It’s a great way to balance out those decadent, heavy meals that we eat a lot of over the holidays. Here are a few of my other favorite healthy soups from the blog:

Autumn Lentil Veggie Soup

Power Greens Noodle Soup

Mushroom Potato Beef-less Stew

20 Minute Vegetarian Ramen

Healing Chickpea Rice Soup

 

Cauliflower Leek Soup with Crispy Brussels Sprouts // pumpkin & peanut butter

 

For today’s post, I put together a seriously simple, yet seriously comforting pot of soup: Cauliflower Leek Soup with Crispy Brussels Sprouts. This soup is packed with those delicious winter veggies, including potatoes, leeks, garlic, and of course, cauliflower.

After it simmers for about 20 minutes, it just needs to be pureed with a immersion blender or in your food processor / high speed blender and then served! Oh, but not before topping it with a few delicate pieces of crispy brussels sprouts and roasted cauliflower. It’s that easy!

This soup tastes SO creamy, you would think there’s a half of stick of butter in there (which we all know there is NOT). It has this wonderful rich and rustic flavor that can only be attributed to that oh-so-versatile cauliflower. The added crunch of the crispy brussels sprouts and roasted cauliflower florets is the perfect finishing touch on a lovely holiday meal. You could even add a drizzle of good olive oil for another punch of richness… just sayin’ 😉

 

Cauliflower Leek Soup with Crispy Brussels Sprouts // pumpkin & peanut butter

Winter Veggie Soups and Stews // pumpkin & peanut butter

For more winter soups and stews, check out these recipes from my fellow contributors to

The Casual Veggie e-Cookbook:

Butternut Squash Soup // The Delicious Balance

Chili Out // A Southern Grace

Sunchoke Soup with Bacon // Where is My Spoon

Polish Mushroom Soup with Barley // Craving Something Healthy

Lime Coconut Fish Soup with Acorn Squash // Family for Healthy

Slow Cooker Butternut Squash and Lentil Soup // Key Ingredients

Root Vegetable Stew // Jeanie and Lulu’s Kitchen

 

Cauliflower Leek Soup with Crispy Brussels Sprouts // pumpkin & peanut butter

Cauliflower Leek Soup with Crispy Brussels Sprouts

Serves 4-6
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Side Dish, Soup

Ingredients

  • 1 leek, halved, sliced, and washed
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 head cauliflower, chopped into florets
  • 3 medium potatoes, peeled and cubed
  • 2 cups low sodium vegetable stock
  • 2 cups milk of choice
  • salt and pepper
  • 8 brussels sprouts, quartered
  • drizzle of olive oil, salt, and pepper

Note

recipe inspired by recipetin eats' creamy dreamy cauliflower soup

Directions

for the crispy veggie topping
Step 1
Preheat oven to 400 degrees. In a small bowl, add in quarter brussels sprouts and a few small cauliflower florets. Drizzle with a little olive oil, salt, and pepper, and spread over a baking sheet. Roast for 20-25 minutes, tossing throughout.
for the soup
Step 2
Heat olive oil in a large pot over medium heat and add in sliced and washed leeks. Sauté for 3-4 minutes, or until tender, then add in four minced garlic cloves. Cook for an additional minute.
Step 3
Add cauliflower florets (reserve a few for roasting), potatoes, vegetable broth, and milk into the pot and bring to a boil. Turn down to medium and let simmer for 15-20 minutes. Once the cauliflower and potatoes are tender, remove from heat and let cool for a few minutes.
Step 4
Ladle half of the soup into a blender or food processor and blend until smooth. Pour back into the pot and repeat until the soup has reached your desired consistency. Put soup back on the stove to reheat over medium high heat, and season with salt and pepper. Once soup is hot again, pour into large bowls and top with the crispy brussels sprouts and cauliflower florets.

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

13 Comments

    • Thanks Anne! We’re having unusually warm weather here in NC but we still thoroughly enjoyed it (enough to make it 3 times already)!!

    • Thanks Rachel! Cauliflower and brussels sprouts really make the best combination.

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