- 1 cup Cauliflower floretssmall
- 2 tbsp Olive oildivided
- 1 tsp Cumindivided
- Saltto taste
- ½ Onionpeeled and finely chopped
- ¼ tsp Turmeric
- 1 Zucchinimedium, roughly chopped
- 1 Leeklarge, trimmed and thinly sliced
- 2 ¼ cups Vegetable stock
- Black pepperto taste
To serve, optional:
- handful of Cilantrofresh cilantro leaves
Leek and Turmeric Soup
Looking for a healthy vegetable soup recipe? This Leek and Turmeric Soup is as healthy as it is delicious and makes a perfect starter for two. Warming, creamy, yet cream-free, flavorful, and packed with healthy ingredients, this recipe is an easy way to enjoy your fall vegetables. Finish each bowl off with crispy oven-roasted cauliflower, and you’ll have the perfect healthy bowl of soup for dinner.
This leek soup recipe is pretty simple. Start with the cauliflower. Roast the florets with olive oil, ground cumin, a pinch of salt and black pepper. Meanwhile, sauté the onions until soft, then add the turmeric, salt, zucchini, and leeks. Cook for another 5 minutes before adding the vegetable stock. Simmer for about 10 minutes until the vegetables are tender. Using a hand blender, purée the soup until almost smooth, leaving a bit of texture. Season to taste, then serve topped with roasted cauliflower and sprinkled with fresh cilantro leaves. Enjoy!
To make the Leek and Turmeric Soup, you will need the following ingredients:
Steps to make Leek and Turmeric Soup
Preheat the oven to 425 °F.
Add turmeric, zucchini, leek, and cumin
Add stock and cook