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leeks, cauliflower, & sausage soup

(4 ratings)
cookiequeen avatar
Recipe by
Peggi Anne Tebben
@cookiequeen
Granbury, TX

About 5 years ago, I came across this recipe & started serving it in the restaurant. Everyone loved it. You can also use wild leeks in this recipe. It is also low in carbs for the healthy benefits!

(4 ratings)
yield 20 servings
prep time 15 Min
cook time 1 Hr

Ingredients For leeks, cauliflower, & sausage soup

  • 3 Tbsp
    (+) olive oil
  • 1/4 c
    (+) butter
  • 5
    leeks, cut into 1
  • 4 lg
    carrots, chopped in chunks
  • 4
    stalks celery, chopped
  • 2 lb
    polish sausage, cut into bite size pieces
  • 1 2/3
    large heads cauliflower
  • 6 clove
    garlic, finely chopped
  • 13 c
    vegetable broth
  • 2 c
    heavy cream
  • california style garlic salt with parsley, to taste
  • coarse ground black pepper, to taste

How To Make leeks, cauliflower, & sausage soup

  • 1
    Heat the olive oil & butter in large pot over med, high heat. Saute the leeks, carrots, celery, & minced garlic about 10 minutes, but do not allow to brown or burn, as the garlic will be bitter.
  • 2
    Brown sausages in oil . Set aside.
  • 3
    Stir vegetable broth in leek mixture & bring to boil.
  • 4
    Reduce heat, cover & simmer for about 45 minutes.
  • 5
    Remove from heat & blend the soup with an immersion blender, or hand mixer, if desired.
  • 6
    Add the cut cauliflower & sausages. Season with garlic season & pepper.
  • 7
    Mix in heavy cream & stir in until smooth. Cover with lid & let set about 20 minutes or so. This will cook the cauliflower so it is still in tact & not mushy.
  • 8
    Serve with toasted garlic french bread.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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