Cauliflower and Leek Soup

This soup is perfect for light lunches on your own or to share with friends along with a crusty loaf of bread. Also makes the perfect light entrée. The creaminess of this soup will not disappoint!

Entree Lactose Free Gluten Intolerance and Coeliac Disease Vegan Vegetarian
Difficulty: Easy
Servings: 4
Preparation time: 20 minutes
Cooktime: 30-40 minutes


  • 16ml olive oil
  • 80g onion, peeled and coarsely chopped
  • 150g leek, washed and thinly sliced
  • 1 tsp (6g) crushed garlic
  • 100g mushrooms, sliced thinly
  • 500g cauliflower, stalks removed and coarsely chopped
  • 500ml vegetable stock, hot
  • 100ml water
  • 1 bay leaf
  • salt and pepper


  1. Heat the oil in a large saucepan over medium heat.
  2. Add onion, leek and garlic, and cook for 5 minutes until vegetables are soft.
  3. Add mushrooms and cauliflower and stir for an additional 2 minutes.
  4. Add stock and water and bring to the boil.
  5. Reduce heat, add bay leaves, salt and pepper, then cover and simmer gently for approximately 20-30 minutes stirring occasionally until cauliflower is soft.
  6. Remove from heat, remove bay leaves and allow to cool slightly. Blend with a hand mixer or food processor.
  7. Season with salt and pepper as required.
  8. Reheat to boiling before serving.
Handy Tips
To best remove dirt from leeks, fill a sink with cold water. Submerge sliced leeks and mix around.
Dirt will fall to the bottom, carefully lift leeks out from the top of the sink and drain in a colander.
NSW meals on wheels chef

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