Lemony Leek and Cauliflower Soup Recipe

This amazing Lemony Leek and Cauliflower Soup recipe is enhanced with silken tofu and chopped dill.

| March 2013

  • “Feel Good Food” (Hardie Grant Books, 2013), by author Tony Chiodo, offers more than 200 recipes for whole grains, beans, noodles, seafood and soy, and gives expert advice on using more unusual ingredients, such as sea vegetables, natural condiments, good oils, alternative flours and natural sweeteners.
    Cover Courtesy Hardie Grant Books
  • Leek Soup
    Welcome the spring season with this Lemony Leek and Cauliflower Soup recipe.
    Photo By Fotolia/derkien

  • Leek Soup

Feel Good Food (Hardie Grant Books, 2013) is an inspiring and heartfelt cookbook for anyone who loves real food. This simple introduction to cooking with whole foods shows you how to use a range of alternative ingredients, as well as fresh produce, to create healthy, delicious and balanced meals. This Lemony Leek and Cauliflower Soup recipe comes from the section “Soups.” For more recipes, see the original article, 4 Healthy Soup Recipes: From Miso to Wheat Berry.

Lemony Leek and Cauliflower Soup Recipe

This is a heartwarming, creamy soup with a satisfying lemon tang—what a great way to welcome spring.

• 1 teaspoon olive oil
• 1 onion, diced
• 1 garlic clove, crushed
• Sea salt
• 2 leeks, white part only, sliced lengthwise, rinsed and finely sliced
• 10 1/2 ounces cauliflower florets
• 4 cups vegetable stock or water
• 5 1/2 ounces silken tofu
• 2 tablespoons sweet white miso
• 3 tablespoons lemon juice
• 1 tablespoon finely chopped dill

1. Heat the oil in a saucepan over medium heat and sauté the onion and garlic with a pinch of sea salt for 3 minutes, or until softened. 

2. Add the leek, cauliflower and 1 tablespoon water and sauté for 5 minutes. 

3. Top with the stock or water, cover and simmer for 15 minutes.

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