• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookin Canuck
  • Recipe Index
  • 30 Minute Meals
  • Cooking 101
  • Instant Pot Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Quick&Easy
  • Instant Pot
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick&Easy
    • Instant Pot
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Soups

    Spicy Potato, Leek & Cauliflower Soup with Roasted Red Pepper Puree Recipe

    Published: Dec 18, 2009 · Modified: May 2, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 27 Comments

    7Shares

    Spicy Potato, Leek & Cauliflower Soup with Roasted Red Pepper Puree Recipe

    As I am writing this, my husband is toiling over a hot oven, making about 100 of his family's traditional Christmas butter cookies. He has it down to a science and I dare not interfere (you'll see why in a moment). The process goes something like this: make the dough, chill the dough, preheat the oven while chilling the baking sheets in the freezer, push out Christmas tree and wreath-shaped cookies from a cookie press, decorate with sprinkles, and bake. Then do all you can to avoid eating 10 cookies in 5 minutes flat. One year I was given the job of decorating the cookies with red and green sprinkles. With great abandon, I sprinkled to my heart's content. A little red here, a little green there, sometimes red and green combined. That is, until I saw the look on my husband's face. Unbeknownst to me, I had broken some cardinal rules of Christmas cooking decorating. Apparently, the Christmas tree cookies are only supposed to be decorated with green sprinkles and the wreaths are meant to be red. I was immediately relieved from my decorating duties and have not been asked to participate again.

    My point is that my pantry is being packed with more holiday treats, as if Louisiana Pecan & Butterscotch Ball Cookies and Chocolate & Peppermint Bark Cookies aren't enough. I would have to run about 15 miles per day to keep the muffin top at bay. That is why I pulled out my blender and made a soup packed full of vegetables - potatoes, cauliflower, leeks, red peppers - and made creamy not with cream, but by blending the vegetables to make a rich, healthy, and flavorful soup (which also happens to be vegan if you use vegetable broth). A pinch of red pepper flakes gives the soup a little kick. 

    Remove the first one or two layers of a leek, cut in half lengthwise, and wash. Thinly slice the white and light green parts of the leek, setting aside ¼ of the slices.

    Heat 1 tablespoon olive oil in a large pot set over medium-high heat. Add the larger portion of the leek slices, 2 medium-size carrots, chopped, and 1 rib stalk celery, chopped. Cook until the vegetables begin to soften, 4 to 5 minutes. Add 2 minced garlic cloves and cook for an additional 30 seconds.



    Add 2 medium-size yellow boiling potatoes (such as Yukon Gold), peeled and diced, along with 2 cups cauliflower florets, a pinch of red pepper flakes, 5 ½ cups vegetable or chicken broth, and ½ teaspoon kosher salt.


    Bring to a boil, then reduce the heat to medium-low, partially cover the saucepan and let the mixture simmer until the potato and cauliflower are tender, 25-30 minutes.

    In 3-4 batches, process the mixture in a blender until smooth. Return the soup to the saucepan, and season with salt and pepper to taste. Reheat prior to serving.

    Rinse out the blender and place 2 roasted red peppers and 2 tablespoons vegetable or chicken broth in the blender. See my tutorial on how to roast a bell pepper. Easier than you can imagine! Blend until smooth.

    Heat 1 tablespoon olive oil in a small skillet set over high heat. Add the reserved (small portion) of sliced leeks. Cook, stirring frequently, until the leeks are golden brown.

    Divide the soup between 4 to 6 bowls. Gently spoon a large dollop of the roasted red pepper puree in the middle of each portion of soup. If desired, use a wooden skewer to make a decorative pattern with the pepper puree. Garnish each bowl of soup with fried leeks.


    More soups with cauliflower:

    Cookin' Canuck's Sage & Gorgonzola Cauliflower Soup
    Sunday Nite Dinner's Curry Cauliflower Soup with Honey
    Chocolate & Zucchini's Cauliflower Soup with Turmeric & Hazelnuts
    FatFree Vegan Kitchen's Roasted Butternut & Cauliflower Soup
    Lisa's Kitchen's Indian Style Cream of Cauliflower Soup

    Spicy Potato, Leek & Cauliflower Soup with Roasted Red Pepper Puree

    2 tablespoon olive oil, divided
    1 large leek
    2 medium-size carrots, chopped
    1 stalk celery, chopped
    2 garlic cloves, minced
    2 medium-size boiling potatoes (about 12 oz.), peeled and diced
    2 cups cauliflower florets
    Pinch of red pepper flakes
    5 ½ cup plus 2 tablespoon vegetable or chicken broth
    ½ teaspoon kosher salt
    Salt and pepper to taste
    2 roasted red peppers

    Remove the first one or two layers of a leek, cut in half lengthwise, and wash. Thinly slice the white and light green parts of the leek, setting aside ¼ of the slices.

    Heat 1 tablespoon olive oil in a large pot set over medium-high heat. Add the larger portion of the leek slices, carrots, and 1 celery. Cook until the vegetables begin to soften, 4 to 5 minutes. Add minced garlic cloves and cook for an additional 2 minutes. Add diced potatoes, cauliflower florets, red pepper flakes, 5 ½ cups vegetable or chicken broth, and ½ teaspoon kosher salt. Bring to a boil, then reduce the heat to medium-low, partially cover the saucepan and let the mixture simmer until the potato and cauliflower are tender, 25-30 minutes.

    In 3-4 batches, process the mixture in a blender until smooth. Return the soup to the saucepan, and season with salt and pepper to taste. Reheat prior to serving.

    Rinse out the blender and place roasted red peppers and 2 tablespoons vegetable or chicken broth in the blender. See my tutorial on how to roast a bell pepper. Blend until smooth.

    Heat 1 tablespoon olive oil in a small skillet set over high heat. Add the reserved (small portion) of sliced leeks. Cook, stirring frequently, until the leeks are golden brown.

    Divide the soup between 4 to 6 bowls. Gently spoon a large dollop of the roasted red pepper puree in the middle of each portion of soup. If desired, use a wooden skewer to make a decorative pattern with the pepper puree. Garnish each bowl of soup with fried leeks.

    Makes 4-6 servings.

    Printable recipe

    7Shares
    « Louisiana Pecan & Butterscotch Ball Cookies Recipe
    Dijon & Thyme Roasted Chicken Drumsticks Recipe »

    Want more easy, healthy recipes?

    Subscribe to get the recipes sent straight to your inbox.

      We won't send you spam. Unsubscribe at any time.

      Reader Interactions

      Comments

      1. Sarah

        December 21, 2009 at 6:45 pm

        What perfect timing!! I’m off solids for a couple days with my wisdom teeth out but I adore everything in this recipe!

        Reply
      2. Tasty Eats At Home

        December 21, 2009 at 5:59 pm

        Wow, such humble ingredients, but what a gorgeous, delicious-sounding soup! I love your photo and food styling - awesome. I could really go for a bowl of this.

        Reply
      3. denise, the prime magpie

        December 21, 2009 at 4:14 pm

        Absolutely beautiful, and so very festive! The ingredient list looks yummy and the kick of spice definitely caught my eye.

        Reply
      4. Jessie

        December 21, 2009 at 12:57 am

        delicious creamy and flavorful soup. it looks so gorgeous too! I love the colors and how vibrant it is

        Reply
      5. Chow and Chatter

        December 21, 2009 at 12:44 am

        oh wow this looks so good love soup and what a great hubby you have

        Merry Christmas

        Love Rebecca

        Reply
      6. Christine

        December 20, 2009 at 7:45 am

        This soup looks creamy and yummy! Love your combination of potato, leek & cauliflower too.
        Christmas is a hectic season, yet filled with lots of enjoyment, with our pantry packed with lots of yummy treats.

        All our effort would be counted for enriching our life.

        Voted.

        Merry Christmas.
        Wish you all the best.

        Reply
      7. MaryMoh

        December 20, 2009 at 7:05 am

        That's a beautiful, delicious healthy soup. Would be so good with some crusty bread.

        Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

      More about me →

      Popular

      • Strawberry Nice Cream
      • Lemon Orzo Salad
      • Sautéed Corn, Zucchini & Blistered Tomatoes Recipe
      • Grilled Halloumi Cheese Recipe

      Footer

      ↑ back to top

      About

      • Meet Dara
      • Contact
      • Work With Me
      • FAQ
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • All Recipes
      • Main Dishes
      • Instant Pot Recipes
      • 30-Minute Meals

      I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

      Copyright © 2022 Cookin' Canuck