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Cauliflower + Leek Soup with Parsley Oil

By Teresa Cutter

Cauliflower + Leek Soup with Parsley Oil
Cauliflower + Leek Soup with Parsley Oil

What's great about it

One of my favourite quick soup recipes of the moment is my delicious cauliflower and leek soup. There is something magical when you combine cauliflower and leek and you instantly feel satisfied and nourished after eating it. The most important thing to remember when making this magnificent soup is not to cook it for too long. A brief 5 – 10 minutes is all you need otherwise the freshness is lost. The parsley oil is my little finishing touch to this soup and compliments the clean flavours perfectly. This soup is great to enjoy as a light supper either on it's own or with  my quinoa + chia bread or a piece of sourdough and melted Gruyere. 


Serves 4

1 large cauliflower, washed

1 leek, washed and sliced

2 tablespoons extra virgin olive oil

1 teaspoon salt

good pinch of white pepper

3 – 4 cups (750 – 1000 ml) water or home made vegetable stock

Parsley Oil

2 large bunches parsley, washed and dried

½ cup extra virgin olive oil

pinch of sea salt



  1. Slice the cauliflower finely into small bits with a large knife.
  2. Sauté leek in 2 tablespoons olive oil over a medium heat for 3 minutes until softened.
  3. Add the cauliflower and 2 cups of water plus a little sea salt and pepper.
  4. Cover + cook for 5 – 10 minutes until the cauliflower is tender and then remove from the heat.
  5. Puree in a good high performance blender with 1 or 2 cups of water or stock, depending on the consistency you like.
  6. Serve warm soup in large bowls with a light drizzle of parsley oil or your choice of grated Parmesan, Persian feta, cheddar or gruyere and enjoy.

Parsley Oil

  1. Combine parsley, oil and salt into a blender and process until smooth.
  2. Pour into a fine sieve and strain the oil from the solids.
  3. Drizzle over cauliflower soup just before eating or enjoy over salads, fish or organic poached chicken.

Notes and Inspiration

Stir through ¼ teaspoon of matcha which adds another depth of flavour and boosts antioxidants.

Add a hint of lemon and serve parsley oil with poached organic chicken or leafy greens the next day.

This soup is great to enjoy as a light supper either on it's own or with my quinoa + chia bread or a piece of sourdough and melted Gruyere.

More healthy recipes from Teresa Cutter

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