Cauliflower and Leek Soup made with Our EVOO

A Cozy Bowl of Comfort: Cauliflower and Leek Soup with EVOO

If you live in Calgary, you know how unpredictable the weather can be. One minute it's sunny and warm, the next you're digging out a sweater. These in-between days—warm afternoons followed by chilly evenings—are when soup feels like the only thing I want.

This cauliflower and leek soup is one of my go-tos. It’s super simple, made with just a few ingredients I almost always have on hand, and it’s so cozy. The leeks and cauliflower get sautéed slowly in extra virgin olive oil (of course), then blended with a bit of cream cheese for that creamy texture without needing cream.

It’s not fancy, but it’s real food. Comforting, satisfying, and made even better with a good drizzle of olive oil on top before serving—just how my mom does it back home in Cazorla.

If you’re looking for something easy, warming, and good-for-you, I hope this one becomes a favorite in your kitchen too.

Ingredients:

• 1 medium size cauliflower
• 3 stalks of leek (white and light green parts only)
• 3 tablespoons extra virgin olive oil (plus more to garnish). 
• Salt and freshly ground black pepper to taste
• Water (just enough to cover the vegetables)
• 2 tablespoons cream cheese

Preparation:

1. Wash and roughly chop the cauliflower and leeks.
2. In a large pot, heat Picual Traditional extra virgin olive oil over medium heat. Add the chopped leeks and cauliflower with a pinch of salt and pepper. Sauté for about 10 minutes, stirring occasionally, until everything starts to soften and develop aroma.
3. Add enough water to just cover the vegetables. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the vegetables are fully tender.
4. Use an immersion blender (or transfer to a stand blender) to blend until smooth and creamy.
5. Stir in the cream cheese until it melts into the soup.
6. Serve hot, with a touch of freshly ground black pepper and a drizzle of Royal limited edition extra virgin olive oil on top.

Why I Use Royal and Picual Traditional EVOO

For cooking, I go with Picual Traditional extra virgin olive oil. It’s higher in polyphenols, which not only gives it more antioxidants but also makes it more stable under heat. So it holds up beautifully when sautéing or roasting, without losing its nutritional value or turning bitter.

I always finish this soup with Royal extra virgin olive oil—it’s smooth, elegant, and doesn’t overpower the gentle flavor of the vegetables. Royal has this delicate, almost floral profile that lifts the dish without shouting. It’s perfect for finishing any recipe where the ingredients are light and subtle.

In my kitchen, both have their place—and both come from the same groves my family has cared for in Cazorla for generations. It’s not just oil, it’s part of the way I cook and the way I stay connected to where I come from.

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📸 Made Cauliflower and Leek Soup?

I’d love to see it! Tag us on Instagram @vezorla.olivejuice so we can share your creation and spread the joy of good olive juice.