top of page

Healthy, Happy and Hungry

This week we are embracing the Hunt for Happiness challenge! One of my personal happy places is in the kitchen. When there are warm smells filling the house, especially on a cold winter day, the happiness vibes just can't help but start buzzing! Today I want to share a recipe from my archives (yes, I have archives!) - the October, 2002 issue of Better Homes and Gardens to be exact. Why Cauliflower Soup? Really quickly, here are a couple reasons to try it:

- Cauliflower may reduce the risk of several diseases, including heart disease and cancer, and is also weight loss friendly.

- Leeks are low in calories yet high in vitamins and minerals that are important for vision, immune function, reproduction, and cell communication.

Convinced? Great! Get your soup pot out...'Cause here we go!!!



3 Leeks, trimmed and chopped (1 cup)

1 Sweet white onion, chopped (1 cup)

2 Tbsp. Butter

2 - 2 1/2 lbs. Cauliflower, broken into florets

3 - 14oz Cans vegetable broth

1/2 tsp Salt

1/4 tsp Pepper

Lemon juice

Olive oil (walnut flavored olive oil is tasty!)

Cook leeks and onion in butter 4 minutes, until tender. Add cauliflower and broth. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove and cool 30 minutes. Process in a food processer until smooth. Heat. Season with salt and pepper. Add a squeeze of lemon juice, drizzle with a tiny bit of oil, and serve.


Better Homes & Gardens. (October, 2002).

Elliott, Brianna, R.D. (2017). The Top 8 Health Benefits of Cauliflower.

Petre, Alina, M.S., R.D. (2019). What are Leeks and Wild Ramps?


bottom of page