Cauliflower Leek Soup

Dietician Amit Shah


  • 1.5 cup cauliflower florets
  • 1 cup chopped leek (stalk only)
  • 2 cloves of garlic
  • 3 cups vegetable stock/water
  • 1 tbsp fresh crushed pepper
  • 2 tbsp olive oil
  • salt to taste


  • Heat 1 tbsp Olive Oil
  • Saute the diced garlic until fragrant
  • Add the leeks and saute them - Add the salt and cook until tender.
  • Add the cauliflower florets and 1 cup vegetable stock/water.
  • Once cooked, blend the mix and sieve it to get a smooth creamy paste
  • Mix this paste with the remaining vegetable stock/water and let it simmer to a boil.
  • Add fresh crushed pepper and olive oil while serving- Serve hot