Monday, October 10

Cream of Cauliflower and Leek Soup

About 1.5 years ago my husband and I took a vacation to Jamaica. We stayed in a very nice adult couples only resort called Couples Tower Isle in St. Mary, Jamaica.

It was the most luxurious week of my life! We feasted, we drank, and sun bathed for 6 days straight.
Pure awesomeness!

Can you tell I'm ready to go back?!

The first night when we went to dinner I started my meal with a cauliflower leek soup.... I know it is not what you'd expect to be served at a Jamaican resort. But let me tell you that was the best soup I've ever had!

We had some amazing food that week from all different types of cuisines. My favorite thing was served at their 24 hr food bar... Fried Snapper Sandwiches with a side of Fried Calamari. OH MY GOD it was served on a sweet bun with a thick slice of tomato, romaine lettuce, and tarter sauce. It was the ultimate scrumptious sandwich. I think I ate 2 a day every day we were there. And now don't let me get started on the jerk chicken they cooked up at this food bar.... I'm sitting here thinking of all this great food they had there my mouth is watering and I'm looking forward to our trip back..... in a year.

So here is my recreation of Couple Tower Isle's Cauliflower Leek Soup.

Cream of Cauliflower and Leek Soup

1 head of cauliflower
1 leek
2 minced garlic cloves
4 cups quality chicken stock
1 cup cream
1 tsp dried thyme
Salt and pepper to taste


Slice your leek length wise then slice into half moon slices.
In a large bowl filled with cold watter add all your leeks and separate the layers give a quick stir and let them set for about 30-60 seconds.

In a large pot bring stock to a boil add in cauliflower ( remove pieces from head... they can be large since we will be pureeing it later) garlic and your leek pieces .

You'll notice at the bottom of your water bowl after the leeks are removed there will be bits of sand. Leeks are very dirty and they hold allot of dirt in their layers. So make sure to always to a water bath before cooking them.

Let it simmer for 20 minutes on medium/low heat when everything is nice and tender remove from heat. With an immersion blender  puree your soup. If you do not have one you can let it cool a bit more and add into a blender.

When it is smooth (some small pieces are fine) add in your cup of cream, thyme and salt and pepper to taste.

Top with freshly grated parmesan cheese and sliced scallions when serving.

This would also be great with some homemade croutons or crumbles of crispy bacon or prosciutto.


  1. I love recreating dishes from vacations we take, so fun! I 'm gonna have to try this one, I've been LOVING cauliflower AND soup this fall so far!

  2. Sounds like my kind of a vacation!

  3. This soup sounds fabulous. I tried leeks for the first time this past year and we loved them.

  4. Sounds fantastic...can't wait to try this and the vacation doesn't sound half bad either. Maybe I should try that as well. Glad to have found you through Courtney's site...Misadventures in Cooking. Am hosting a giveaway from the Fairy Gobmother today ($100 Amazon gift card!) if you want to stop by.