Cauliflower, Leek and Potato Soup is as comforting as it is delicious. This hearty and creamy soup is perfect for chilly evenings or when you need a quick, nourishing meal. With its velvety texture and delicate flavours, it’s sure to become a staple in your family’s soup rotation. Plus, it’s easy to make with just a handful of ingredients and packed with nutritious goodness. This soup delivers satisfaction in every spoonful!
Making cauliflower soup for babies and toddlers
Vegetable soups like as this one can provide a nutritious lunch or dinner for children. When making soup for toddlers or babies, opt for salt-reduced or no-salt stock/broth. This cauliflower potato soup is hearty enough on its own, but you can serve it with homemade croutons (if your kids are old enough and they won’t pose a choking hazard) or toast fingers for dipping. Always ensure safety with hot liquids by serving the soup warm or at room temperature to children.
Ingredients in Cauliflower, Leek and Potato Soup
This is a really simple winter soup recipe with just the following ingredients, most of which you’ll likely have in the pantry:
Cauliflower – This recipe uses a quarter to half head of cauliflower, depending on its size.
Leek – The white part of one leek, washed.
Potato – I use standard white/ all-purpose potatoes.
Garlic – Substitute the garlic cloves for 3 tsp minced garlic if needed.
Olive oil – For sautéing the leek and garlic.
Butter – Unsalted, for sautéing the leek and garlic and to add that buttery flavour.
Stock – I use store-bought or homemade vegetable stock/broth in this recipe. Use no-salt or salt-reduced stock if serving to babies or toddlers [1].
Milk – Full-cream milk, to add creaminess.
Parsley – I use fresh flat-leaf/continental parsley from my garden. Have a little extra for garnish.
Salt and pepper – Leave out the salt if serving to family under 12 months of age.
Optional Parmesan – For garnishing.
How to make Cauliflower, Leek and Potato Soup
Chop the leek and garlic by hand. On the stovetop over medium-high heat, sauté the leek and garlic in butter and olive oil to create the flavour base. Add the potato, cauliflower, stock/broth, parsley, salt and pepper, and cook for 20 minutes. Add the milk and blend using a stick blender/immersion blender or in a food processor, for a beautifully creamy soup.
Thermomixer? Thermomix soup recipes are just so easy, and this Cauliflower, Potato and Leek soup is no exception! Firstly, chop and sauté the leek and garlic in butter and olive oil to create the flavour base. Add the potato, cauliflower, stock/broth, parsley, salt and pepper, and cook for 20 minutes. Add the milk and blend to a beautifully creamy soup.
You’ll find the recipe card below, with ingredient amounts and detailed steps for both regular and thermo cooker methods.
Storing
This Cauliflower, Leek and Potato soup can be stored in an airtight container for up to 5 days in the refrigerator, or for up to 3 months in the freezer.
Like with many soups, it’s great to prepare ahead of time for an easy weeknight dinner or a week’s worth of lunches. A mug of soup for lunch on a cold winter’s day is the best!
Looking for more healthy soup recipes? Try this Roasted Tomato Soup with Garlic. It’s a lighter, sweeter option but still super comforting.
If you make this Cauliflower, Leek and Potato Soup, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more soup recipes for babies and toddlers, as well as the whole family.
Happy cooking,
Chloe x
Cauliflower, Leek and Potato Soup
Category: Family MainsTap or hover to scale
Ingredients
- 1 leek white part only, washed (Thermomixers: 150g roughly chopped into 3 pieces)
- 3 garlic cloves peeled
- 2 tbs olive oil
- 2 tbs butter unsalted
- 2 white potatoes peeled and chopped into 3cm/1inch cubes (375g)
- 250 g cauliflower florets
- 750 g vegetable stock no salt or salt reduced (Note 1)
- 1/4 cup packed fresh parsley leaves (10g)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/3 cup milk
Instructions
- Finely chop the leek and garlic.
- In a large pot over medium-high heat, add the leek, garlic, oil and butter. Sauté for 5 minutes until leek is tender.
- Add potato, cauliflower, vegetable stock, parsley, salt and pepper. Bring to the boil, and then let simmer for 20 minutes. Remove from the heat.
- Using a food processor or stick blender/immersion blender, blend until you are happy with the consistency.
- Adjust seasoning if needed. Garnish with fresh parsley and optional Parmesan, and serve with crusty bread.
Thermomix Instructions
- Put the leek and garlic into the mixing bowl. Chop 4 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add olive oil and butter to the mixing bowl. Cook for 5 minutes, 120°C, speed 1, MC off. Scrape down the mixing bowl.
- Add potato, cauliflower, vegetable stock, parsley, salt and pepper to the mixing bowl. Cook for 20 minutes, 100°C, speed 1, MC off. Put the simmering basket on the lid to prevent splatter.
- Add milk. Blend for 30 seconds, speed 8, MC on.
- Adjust seasoning if needed. Garnish with fresh parsley and optional Parmesan, and serve with crusty bread.
Recipe Notes
Nutrition Information
[1] Infant Feeding Guidelines: Summary, 2013, National Health and Medical Research Council.
