Leek and Turmeric Soup

Name: Leek and Turmeric Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: Cauliflower florets 1 cup; Olive oil 2 tbsp; Cumin 1 tsp; Salt; Onion ½; Turmeric ¼ tsp; Zucchini 1; Leek 1; Vegetable stock 2 ¼ cups; Black pepper; Cilantro handful of

with Roasted Cauliflower Topping

Share
Like 190
30m
Serves 2
Easy
(1)

Ingredients

Adjust Servings:

	1 cup Cauliflower florets small
	2 tbsp Olive oil divided
	1 tsp Cumin divided
	Salt to taste
	½ Onion peeled and finely chopped
	¼ tsp Turmeric
	1 Zucchini medium, roughly chopped
	1 Leek large, trimmed and thinly sliced
	2 ¼ cups Vegetable stock
	Black pepper to taste
	To serve, optional:
	handful of Cilantro fresh cilantro leaves

Nutritional information

203

Calories

16.9g

Fat

17.7g

Carbohydrate

3.4g

Protein

0mg

Cholesterol

1137mg

Sodium

Cuisine:

American Recipes

Leek and Turmeric Soup recipe

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

1
Preheat oven
Preheat the oven to 425 °F.
2
Prepare cauliflower
1

On a baking tray, toss 1 cup cauliflower florets with 1 tablespoon olive oil and sprinkle with half the cumin powder, salt and black pepper to taste.
3
Roast cauliflower
10

Roast the cauliflower for 10 minutes, flipping once halfway through.
4
Cook onions
6

In a pot over medium-high heat, heat 1 tablespoon olive oil and add ½ finely chopped onion. Sauté for about 5 minutes, stirring frequently, until soft.
5
Add turmeric, zucchini, leek, and cumin
7

Add ¼ teaspoon turmeric, 1 roughly chopped zucchini, 1 sliced leek, the remaining ground cumin, and salt to taste and cook for 5-7 minutes, stirring frequently, until softened.
6
Add stock and cook
15

Pour in 2 ¼ cups vegetable stock and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
7
Purée
1

Remove from the heat. Use a hand blender to purée the soup until almost smooth. Taste and adjust the seasoning.
8
Serve

Serve in bowls, garnished with the roasted cauliflower and sprinkled with cilantro if using.

Healthy and delicious, this Leek and Turmeric Soup is flavorful and easy to prepare in just 30 minutes. It has great body from the zucchini and leeks and texture from the roasted cauliflower topping. Give this recipe a try, and please come back to leave a review or comment below, letting us know how it turns out.

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!