Cauliflower Mushroom Leek Soup with Butter Fish

by Marla on September 21, 2010 · 35 comments

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Healthy pureed vegetable recipe to feed the family.

What is it about a hot bowl of soup that is so comforting and delicious? The simplicity of tossing a bunch of healthy ingredients into a pot and watching it bubble and simmer away is thrilling. Here cauliflowermushrooms and leeks are sautéed in a bit of olive oil then covered in broth. the whole mixture gets a whirl in the blender and a beautiful puréed soup is formed. Top with the Butter Fish (Black Cod) and you have a little something more.

I just added this post to Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers. You can join in on the fun too!

Healthy vegetable soup puree recipe for the home cook

This soup can be made vegan & is perfect for #MeatlessMonday. If you go with the mushroom or vegetable broth, you stay vegan. You can add some beans, tofu or tempeh cubes to up the protein and make this soup a full meal. Adding cheese or sour cream makes this soup decadently creamy & very satisfying. I have wedges of goat cheese added to mine in the photo. I also like to add the spice tumeric to my recipes. It is said to have great health benefits & the yellow color is so pretty.

Cauliflower Mushroom Leek Soup with Butter Fish

makes about four 1 Cup servings

NOTES

  • Experiment with your favorite spice combinations. Curry powder, cumin or smoked paprika would be nice spices in this soup.

INGREDIENTS

{Soup}

  • 3 cups Vegetable, Chicken, Mushroom or Beef Broth, set 1 cup aside
  • 1/2 cup mixed dried Mushrooms (I used a mix of Porcini, Shitake & Chanterelle mushrooms)
  • 3 large leeks coarsely chopped, cleaned (take off ends and trim where dark green tough stem starts)
  • 1 head Cauliflower, coarsely chopped
  • Splash Garlic Oil or Olive Oil
  • pinch of Black Pepper
  • pinch of Tumeric
  • handful of parsley

{Butter Fish}

  • 1 pound Butter Fish or Black Cod (same fish different name), cut into 4 pieces
  • pinch of Salt, Cracked Black Pepper, Smoked Paprika
  • spray oil for pan

METHOD

Soup: Reconstitute dried mushrooms in 1 cup of hot broth until softened. Heat oil in a large saucepan on medium high heat.  Add chopped leeks, pepper and tumeric to hot pan. Cook for about 5 minutes until softened and translucent, add chopped cauliflower and parsley. Reduce heat to medium cook for another 5 minutes. Add 2 cups of broth and mushrooms with soaking liquid. Simmer for 10 minutes.

Let soup cool a few minutes and then put in food processor or blender.  Purée until desired thickness and consistency is reached.  Add more or less broth depending on preference.

Fish: Heat a medium sauté pan on medium high heat. Season fish with salt, pepper and smoked paprika. Sauté fish in pan for about 3-4 minutes on the first side, flip and cook 2-3 more minutes until cooked through.

Assembly: Serve soup in a shallow bowl with fish on top. As a garnish you can add some fresh parsley, parmesan, sour cream or whatever else you desire.

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{ 33 comments… read them below or add one }

1 Jennifer (Savor) September 21, 2010 at 11:57 am

Gak – Oh, forgot to enter so off to see if still open. BTW, you need to open schedule for 13/14th so we can meet. pretty please?

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2 Marla September 21, 2010 at 12:21 pm

Dara: Thanks for your vote :)

Jennifer: I know I would love to free up that time to meet up.That week is nuts though. Wish they could re-schedule that event.

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3 Cookin' Canuck September 21, 2010 at 12:15 pm

You know you’ve got my vote, Marla. This is a beautiful dish!

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4 Jackie at Phamfatale.com September 21, 2010 at 1:18 pm

I just kind of stared at the picture for a while when I opened your site this morning. Fabulous! This fish looks also gorgeous and sounds delicious.

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5 Deliciously Organic September 21, 2010 at 1:52 pm

This soup looks amazing! Now that the evenings are getting cooler I’m getting new soup recipes together. I’ll be making this one soon!

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6 Jessica @ How Sweet September 21, 2010 at 3:07 pm

This sounds delicious! I’m headed off to vote now!

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7 Sonia {7spice} September 21, 2010 at 3:50 pm

oh my! i love this soup and variation. It’s quite new and innovative recipe. Marla, I’ve already voted for you! Good luck dear. :)

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8 Georgia @ The Comfort of Cooking September 21, 2010 at 3:59 pm

Wow, this looks just incredible, Marla! So moist and warm and earthy… Great job, and thank you for the recipe! Routing for you all the way to win this contest, and voting now!

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9 FoodFitnessFreshair September 21, 2010 at 5:23 pm

Sounds delicious. I love pureed veggie soups. The flavors of the veggies speak for themselves.

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10 Faith September 21, 2010 at 6:49 pm

I love how you’ve paired fish with this fantastic soup! I’m definitely going to look for black cod, I don’t think I’ve ever had it!

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11 Kim September 21, 2010 at 9:33 pm

Hey Marla! Thanks again for invite to Blackmarket Bakery – great seeing you last night!

This is a beautiful soup. Nice bowl from Anthropologie, too. ;-) We have two of those!

Good luck with the contest! Heading over there to investigate now…

[K]

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12 Rosa September 21, 2010 at 10:58 pm

That soup looks so delicious and so does the fish! A wonderful dish.

Cheers,

Rosa

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13 Mags September 22, 2010 at 6:02 am

I’m so glad soup season has returned! This looks delicious!

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14 Mary September 22, 2010 at 7:01 am

What lovely flavors. You certainly have my vote. The color of your soup is a treasure in itself. The leeks and fried mushrooms really add wonderful flavor to the base. Good luck! Have a great day. Blessings…Mary

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15 A Canadian Foodie September 22, 2010 at 9:43 am

Love soups – all kinds. This looks yummy. I cannot get enough soup recipes, and I am throwing things in my soup pot daily, too. Yesterday, the best soup was parsips and young turnip with farm cream. I know, I know. But, there was about 2 litres of the cooked veggies, strained and pureed – nothing else. Then one pint of the cream and salt and pepper. So, the cream went a looooooooooog way, but did wonders to the texture and the flavour of those fall roots. With a little salt and pepper, if was definitely autumn in a bowl: velvety and smooth…. like yours.
YUM
:)
Valerie

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16 Marla September 22, 2010 at 12:07 pm

Valerie: I bet that farm cream was amazing in your parsnip/turnip soup. As long as you use real, pure fats that our bodies can adapt and digest then all is good by me. A little fat goes a long way as far as flavor & satisfaction goes. I need to have some cream on hand for my soups too.

Mary: Yes, when the veggies have been roasted or sauteed rather than just boiled they have so much more flavor.

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17 Alison @ Ingredients, Inc. September 22, 2010 at 10:12 am

Love the flavor combination and your photos! I will vote!!

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18 Angie's Recipes September 22, 2010 at 12:38 pm

This makes me hungry! The soup looks so comforting and pairs perfectly with butter fish!

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19 Cara September 22, 2010 at 4:48 pm

oh how I love cauliflower! And with that gorgeous color, I’d guess there was pumpkin in here too. But it must be the turmeric. Sounds delicious, Marla!

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20 Marla September 22, 2010 at 7:18 pm

Cara: You are right, the tumeric gives the soup this rich color. But a touch of pumpkin or sweet potato would be great in this soup too.

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21 Anna Johnston September 23, 2010 at 12:30 am

Gee, I don’t think I’ve ever had Black Cod before, but its fun how you’ve put this yummy soup with it. Like it Marla, great idea.

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22 Joanne September 23, 2010 at 4:01 am

Mmmm I adore the buttery flavor of leeks! You best believe I’ll be voting for you!

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23 Sara September 23, 2010 at 4:30 am

I love this soup…love all of the delicious flavors in this soup!!! You have my vote! :)

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24 Megan September 23, 2010 at 4:52 pm

Welcome Fall and all your seasonal food! This looks so inviting! Good luck in the contest!

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25 5 Star Foodie September 23, 2010 at 8:24 pm

A super delicious soup, love the butter fish here too!

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26 Cherine September 24, 2010 at 3:55 am

An excellent comforting soup!! You have my vote :)

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27 megan @ whatmegansmaking September 24, 2010 at 7:43 am

It looks so good! very creative :) off to vote for you!

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28 FOODESSA September 25, 2010 at 5:12 am

Marla…these are certainly winning ingredients!

Napa Culinary institute…here comes Marla ;o)

Good Luck,
Claudia

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29 sippitysup September 26, 2010 at 7:58 am

Gorgeous colors. It was great seeing you at CampBlogaway. GREG

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30 Cooking with Coley September 26, 2010 at 3:59 pm

This looks absolutely to die for. I love it all – the soup, the fish, the presentation. Congrats on another winning recipe!

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31 Cristina - Teenie Cakes October 2, 2010 at 11:20 pm

Great ingredients in this soup and beautiful presentation – luv the use of goat cheese here. Mmm. Would be awesome with some crusty bread…I can taste it already!

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32 Alta October 7, 2010 at 11:25 am

So pretty and I can imagine it’s full of flavor!

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33 TidyMom February 21, 2011 at 5:50 pm

this looks and sounds AMAZING!! Thanks for linking up
Marla

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