Leek, Cauliflower and Feta soup

Recipe by EC

  • Time needed: 30-40 minutes
  • Calories per serving: 150-180
  • Servings: 4
  • Difficulty: 1
  • Rating: 5.00 based on 3 reviews

An easy, warming (and delicious!) winter soup!


• 2-3 tablespoons olive oil
• 2-3 cloves garlic
• 2-3 leeks; chopped
• 1 whole cauliflower
• 1.5 litres vegetable stock
• 200g feta (dairy or tofu or other vegan feta all OK)
• pepper to taste


Braise leeks and garlic in the oil until quite soft
Add stock and heat until just boiling
Reduce to a simmer and add cauliflower
Once vegetables are soft, add feta and blend until smooth
Pepper to taste (it's already quite salty from the feta so no need for added salt)

5 reviews for “Leek, Cauliflower and Feta soup”

  • review by:
    Not rated

    I made this a couple of nights ago, but I didn’t have vegetable stock, so I used beef stock..it was delicious!

  • review by:

    This was absolutely delicious and so filling.

  • review by:

    Delicious! Made in the pressure cooker so only took a matter of minutes. Have made a large batch to experiment with freezing. Did doesn’t mention whether you can freeze or not but as I have frozen cheese before and it was successful, this should be ok. Great for lunches ahead of time.

  • review by:
    Not rated

    I have a question about the calories in the soup, please? I worked out individual calories: cauliflower 209 for a large one, olive oil 240 for 2 tbsp, leeks 110 for 2 leeks, feta 528 for 200g, stock 8. This equals 1095 calories divided by 4 is 274? Am I working calorie values out wrong? I make it out to be at leat 100 cal per portion more than stated, which is a lot.

  • review by:

    Delicious, a hearty and tasty lunch

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