Easy Cauliflower Leek Irish Soup Recipe

This comforting Irish soup is made with cauliflower, leeks, vegetable stock, minced garlic and cream.

Leeks and cauliflower come together in a magnificent pairing for this traditional Irish soup. It's packed with flavor and is sure to be enjoyed by all.

Cauliflower is wonderful as a soup ingredient. Blending cauliflower into a creamy soup is a delicious and nutritious way to eat cauliflower. Adding chopped leeks to this cauliflower soup recipe adds wonderful flavor.

This recipe uses cauliflower instead of potatoes, that feature in the iconic Irish potato and leek soup. Cauliflower combined with leeks makes this soup extra healthy and super easy!

Serve this soup with Irish brown bread or you might like to try it with Irish potato bread.

Table of Contents

Why the Irish Love Good Soup

Soup has been a staple in Irish cuisine for centuries due to several reasons. Historically, Ireland's climate has been conducive to growing various vegetables, such as potatoes, carrots, onions, and cabbage, which are commonly used in soups.

The availability of these ingredients made soup a practical and economical dish for many households.

Additionally, soup holds cultural significance in Irish traditions. It's often associated with comfort, warmth, and hospitality—qualities highly valued in Irish culture. Soup has been a way to bring people together, especially during colder months or to welcome guests.

Moreover, Irish cuisine has a deep-rooted connection to farming and agriculture. Soups allow for the utilization of seasonal produce and leftovers, reducing waste and making hearty meals out of simple ingredients—a characteristic that aligns with traditional Irish cooking.

Lastly, the versatility of soup allows for creativity and adaptation to personal tastes and available ingredients, making it a beloved dish in Irish homes.

This leek and cauliflower soup is one of Ireland's favorites, and is made with veggies that are easy to grow in Ireland.

Ingredients for Leek and Cauliflower Soup

Here's what you'll need to make this delicious Irish soup. You'll find exact quantities in the recipe card at the bottom of this post.

• olive oil
• butter
• leeks sliced and washed
• cauliflower broken into florets
• garlic cloves minced
• vegetable stock
• salt to season to taste
• white pepper to season to taste
• heavy whipping cream
• finely chopped fresh or dried parsley

I use vegetable stock or broth for this soup to keep it vegetarian. It's not vegan since I use real dairy heavy cream to create a smooth satisfying soup.

You can substitute chicken stock for the vegetable stock if you're not particular about keeping this recipe vegetarian.

Season this cauliflower leek soup with salt and pepper to taste. I use white pepper rather than black pepper.

I used dried parsley as a garnish, but if you have fresh on hand then it's extra delicious. Chopped green onions, or chives also work well as a garnish. You might also like to add some grated cheddar cheese or other fresh herbs.

Be sure to wash the leeks well. Chop them and remove the layers of dirt found especially towards the bottom of each leek.

The cauliflower thickens this soup, so no flour is needed, making this a gluten-free soup recipe.

Directions for Homemade Soup

Here you'll find step-by-step photographic instructions for making this Irish soup. You can print the recipe with or without photos using the recipe card at the end of this post.

The first step involves sweating the vegetables.

Melt the butter in the olive oil in the bottom of a large soup pot or Dutch oven.

Add the chopped and cleaned leeks, cauliflower florets and minced garlic.

Replace the lid on the pot and cook over medium heat for about 10 minutes to sweat and soften the vegetables.

Shake the pot from time to time to prevent the veggies sticking.

Next, add the vegetable broth. As I said before, you can substitute chicken stock or chicken broth instead if you're not concerned about keeping this soup vegetarian.

Bring to simmering point over medium-high heat, then lower the temperature of the burner so that the soup just barely simmers.

It's important to cook soups on a low simmer, rather than on a rolling boil.

It will take about 40 minutes to fully tenderize the vegetables and to meld all the flavors.

Turn off the heat, and let the soup cool slightly.

Use an immersion blender to blitz the soup to a smooth consistency. If you do not own one of these handy kitchen gadgets, you can liquidize the soup in batches in a food processor or blender.

Season the soup to your taste with salt and pepper. I use white pepper to avoid having too many black flecks in the soup.

We primarily used white pepper when I was a young girl growing up in Ireland.

Now, it's time to cream up the soup.

Add the heavy whipping cream and stir gently to combine it completely.

Serve the soup in warmed bowls.

Garnish it with chopped fresh parsley. I used dried parsley this time round.

This rustic soup is lovely with crusty white bread or Irish brown bread.

Storage and Freezing

Leek and cauliflower soup generally freezes and stores well. If you happen to have leftovers keep it in the fridge in an airtight container. 

Because it contains cream it will last for about 3 days in the refrigerator. It may separate slightly, so just whisk it together as you reheat it in a saucepan over medium heat.

If you plan to freeze this soup, I recommend freezing the mixture before you add the cream. Once you thaw out the soup, you can add the cream during the reheating process. 

Allow the soup to cool completely before freezing. shallow container to increase the surface area.

Consider portioning the soup into individual servings or into portions suitable for your needs before freezing. This makes it easier to defrost only the amount you need.

Once cooled and portioned, transfer the soup into airtight, freezer-safe containers or resealable freezer bags. Make sure to leave some space at the top of the container or bag as liquids tend to expand when frozen.

Label the containers or bags with the date and contents for easy identification later. Soup can generally be stored in the freezer for up to 3-4 months.

When ready to use the frozen soup, thaw it in the refrigerator overnight or use the defrost setting on the microwave. Reheat the soup gently on the stovetop, stirring occasionally until it reaches the desired temperature. You may need to add a little extra liquid (like broth or water) if the soup is too thick after reheating. 

When properly stored and reheated, this leek and cauliflower soup should maintain its flavors and texture quite well.

Recipe Card and Video

Here's a short video outlining the steps for making this soup.

Here's the printable recipe card for your kitchen files.

Other Irish Soups To Enjoy

If you are a fan of soup, like most Irish people, then you might like to check out these other Irish soup recipes.

How To Make Irish Style Cream of Celery Soup

How To Make The Best Irish Vegetable Soup

Onion and Potato Soup - A Fast Way To Warm Up

Cauliflower and Bacon Soup

Traditional Irish Potato Soup

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Happy soup making!