I know... soup in June? But June means 'June Gloom' in San Diego - where the marine layer of clouds can stick around all day if it feels like it. And that makes me want to cozy up with a bowl of this beautiful & healing soup. Not to mention it seems like everyone has had the bug lately around here, so I've kept a pot of bone broth on the stove to keep feeding friends and family as a healing digestive and immunity tonic.
For this recipe of course you don't have to use purple cauliflower - any color will do - but it just feels fun in purple! I used a beef bone stock, but you can use a vegetable or chicken stock as the base if you prefer. Try the recipe, and let me know how you like it!
Purple Cauliflower & Leek Soup (Servings 2-4)
1 medium head purple cauliflower
4 cups broth (beef, chicken, or vegetable will do. I had 2 cups of beef broth, and added 2 cups of water to create 4 cups of liquid.)
1 large leek stalk
2 tablespoons grass-fed butter, plus more to taste on finishing
salt and pepper to taste
optional toppings: drizzle of olive oil, more butter (always a good idea), cheddar cheese, green onions, bacon
- In a cast-iron skillet, melt 2 tablespoons of butter on low. Slice the leek into small pieces, and place in the skillet. Keep the heat on low, stirring frequently, as the leeks start to turn translucent and fragrant. Continue to saute until the leeks begin to caramelize.
- Meanwhile, in a large saucepan over medium-high heat, place 4 cups of broth and cauliflower, cut into pieces, and bring to a low boil. Simmer, covered, for about 20 minutes, or until the cauliflower is very easily pierced with a fork.
- Pour (carefully!) the cauliflower/broth into a large blender. Add the caramelized leeks. Blend until smooth. Add salt and pepper to taste - about 1-2 teaspoons each. Check the consistency here - I have added water when needed to make soup consistency more to my liking.
- Shown here served with olive oil drizzle, green onions, and B A C O N !