Leek & Cauliflower Soup with Thyme and Nutmeg

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Leeks are underrated! They give a more subtle, sophisticated flavor of onion, and have many health benefits. They offer immunity support, heart health, and lots of vitamins A, C, and K. The cauliflower allows a blank canvas to play with, and the marriage of thyme, lemon, nutmeg, and bay leaf brighten the flavors and give good depth.

Leek & Cauliflower Soup with Thyme and Nutmeg

Serves 6
Prep: 20 min
Cooking: 25 min 
Total: 45 min
Beginner

Ingredients:

1 Head of cauliflower, cut into florets 

1 Lb. leeks, thoroughly washed, and chopped

4 Cloves of garlic, minced 

2 Shallots, chopped 

2 Stalks of celery, chopped

2 Quarts of chicken stock 

1 Tbsp. lemon juice 

1 Bay leaf 

2 Tbsp. of fresh thyme 

½ tsp. of nutmeg 

3 Tbsp. olive oil 

Salt, TT

Black pepper, TT

      Method Of Prep:

  1. Thoroughly wash produce, and prep all ingredients.
  2. Heat a large stock pot on medium high heat.
  3. Drizzle olive oil in the bottom and allow it to heat.
  4. Add shallots, leeks, garlic, and celery.
  5. Sauté until leeks start to become tender, and shallots are opaque in color.
  6. Add cauliflower florets and chicken stock.
  7. Bring to a boil for 15 minutes. Cauliflower should be tender to the touch.
  8. Add nutmeg and bay leaf.
  9. Simmer for 5 minutes.
  10. Remove bay leaf. Add lemon juice, salt, and pepper.
  11. Blend in a high-speed blender, or use an immersion blender until smooth.
  12. Taste and adjust seasoning accordingly.
  13. To garnish, add fresh thyme, a drizzle of olive oil, and some fresh ground black pepper.  

                                                

Nutrition Facts:  
Calories- 173
Carbs- 15.3 g
Protein- 10.3 g
Fat- 4.8 g