Lean Protein

Cauliflower Mushroom Leek Soup with Butter Fish


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


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


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.


Puréed Vegetable Soup Recipe Links

~ Marla Meridith

Join the Conversation

35 thoughts on “Cauliflower Mushroom Leek Soup with Butter Fish

    1. 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.

  1. 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…


  2. 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

  3. 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.

    1. 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.

  4. 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!

  5. 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!