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    Home » All Recipes

    Author: Donna | Published: Nov 24, 2020 | Modified: Nov 24, 2020

    Comforting Cauliflower Leek Soup

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    vegan cauliflower leek soup

    This comforting cauliflower leek soup is one big bowl of goodness. No need for cream, as the cauliflower blended with potato, gives a super creamy and rich soup, making this soup vegan without the need for any ingredients you won't already have on hand. The perfect bowl of comfort to fill you up on a cold day. Packs well for lunches the next day, or freeze leftovers for a simple reheat and eat midweek meal.

    overhead shot of Cauliflower leek soup with roasted cauliflower florets and parsley sprinkled on top

    What Ingredients Are Needed For Cauliflower Soup?

    There is no need for any weird and wonderful ingredients to make this perfectly creamy bowl of goodness.

    Lets stick with the essentials and grab some:

    • Leeks
    • Carrots
    • Celery
    • Potato
    • Garlic
    • Vegetable broth
    • Cauliflower
    • Nutritional yeast (if keeping it vegan), or grated cheddar to serve
    Flat lay of ingredients used in vegan cauliflower soup

    See, told you there's nothing weird.

    Except maybe the nutritional yeast, but chances are, if you follow a vegan diet, or you like to cut back on dairy occassionally, that is something you will have on hand anyway.

    If not, then just use some grated cheddar and you are good to go.

    Nutritional yeast being sprinkled on top of a bowl of cauliflower soup
    If you are planning on using nutritional yeast, simply sprinkle it on top of the soup once ladled into a bowl.

    How To Make Vegan Cauliflower Soup.

    For the most part, this soup comes together in around 40 mins from start to finish, and uses only one pot.

    Less dishes is always something to be celebrated around here!

    A large dutch oven containing all of the ingredients for cauliflower leek soup prior to being blended

    This is a big pot of comfort the whole family will love.

    We are simply going to heat some oil in the pot, sauté the carrot, celery and leek, add in the potatoes, followed by the broth and the cauliflower.

    Let it all come to a bubble until the cauliflower is tender enough to be blitzed with a handheld immersion blender, or transferred to a regular blender.

    Vegan cauliflower soup in a large pot after being blended, with a ladle inside the dish ready to scoop

    Add some salt and pepper, a handful of homemade air fryer croutons, perhaps some extra air fryer or roasted cauliflower florets if you are feeling fancy, some nutritional yeast or grated cheddar, and you are good to go.

    It could not be easier.

    Overhead shot of cauliflower soup served into two dark grey bowls with a linen napkin and a bowl of nutritional yeast on the side

    How To Prep and Store This Easy Cauliflower Soup

    Cauliflower leek soup is perfect for making ahead of time.

    Simply store in an airtight container with a lid in the fridge for up to 3 days, and reheat on the stovetop or in the microwave before serving.

    If you find you still have some leftovers, then simply freeze for up to 3 months, allow to thaw in the fridge overnight, and reheat before serving.

    These May Be Handy For Making Cauliflower Leek Soup:

    Overhead shot of cauliflower and leek soup served in two dark grey bowls with some nutritional yeast about to be scooped on top

    Need More Comforting Soup Recipes Like This?

    Once you have tried this cauliflower and leek soup, you absolutely must try one of these other soups built for comfort:

    • Glowing Pumpkin and Carrot Soup
    • Moroccan Instant Pot Split Pea Soup
    • Aromatic Tomato Carrot and Lentil Soup
    • Creamy Irish Mushroom and Potato Soup
    • Easy Potato Soup from Recipe Pocket

    And of course, don't forget the Homemade Air Fryer Croutons for a nice bit of crunch!

    overhead shot of a glass jar containing croutons

    Happy Eating

    xx

    vegan cauliflower leek soup

    Cauliflower Leek Soup

    This comforting cauliflower leek soup is one big bowl of goodness. No need for cream, as the cauliflower blended with potato, gives a super creamy and rich soup, making this soup vegan without the need for any ingredients you won't already have on hand. The perfect bowl of comfort to fill you up on a cold day. Packs well for lunches the next day, or freeze leftovers for a simple reheat and eat midweek meal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Course Soup
    Cuisine Anytime
    Servings 6 serves
    Calories 125 kcal

    Ingredients
      

    • 2 tablespoon coconut oil or cooking oil of choice
    • 2 leeks cleaned well and thinly sliced
    • 1 large carrot peeled and chopped into even-sized pieces
    • 1 celery stalk sliced
    • 1 medium sized potato cleaned, unpeeled and chopped into even sized pieces
    • 4 garlic cloves minced
    • 4 cups vegetable broth
    • 1 large cauliflower cut into even-sized florets
    • dash of sea salt
    • dash of ground black pepper
    • dash of nutritional yeast, roasted cauliflower florets to serve
    Prevent your screen from going dark

    Instructions
     

    • Heat the coconut oil in a large saucepan. Add the leek, carrot, celery and a pinch of salt. Cook until the leeks start to soften.
    • Add the potato and cover with a lid for about 5 minutes, or until the potato starts to soften.
    • Add the garlic and the vegetable broth and bring to a simmer.
    • Add in the cauliflower florets and cook for 5-7 minutes, until the cauliflower is tender.
    • Remove from the heat and puree the soup using an immersion or standard blender (see notes). Taste and add more salt if needed.
    • If the soup is too thick, add some more vegetable broth, ¼ cup at a time.
    • Ladle into a bowl, season with salt and pepper and some nutritional yeast/grated cheddar.

    Notes

    Cooking oil: I use coconut oil for this, but you can use olive oil or avocado oil depending on what you have on hand.
    Leeks: Leeks collect a lot of soil and sand, so be sure to give them a really good clean. I usually rinse mine and then clean them again after slicing. Otherwise, you can end up with a grittiness to your dish which is not appealing.
    Nutritional yeast: This is a vegan substitute for cheese and is usually found in the health food section in the supermarket. If you are not vegan, feel free to sub this out for some grated cheddar. Hand grate your own cheddar, as the pre-grated stuff can give the soup a gritty texture.
    Blending: You want to cook the soup until the cauliflower is tender enough to blend with a handheld immersion blender. If you do not have a handheld blender, you can transfer the soup to a regular blender, just be mindful of the fact that the hot soup will expand, so do not overfill the jug.
    Storage: Store in an airtight container in the fridge for up to 3 days.
    Freeze: Freeze in an airtight container for up to 3 months. Allow to thaw overnight in the fridge before reheating and serving.

    Nutrition

    Calories: 125kcalCarbohydrates: 19gProtein: 3gFat: 5gSaturated Fat: 4gSodium: 671mgPotassium: 530mgFiber: 4gSugar: 5gVitamin A: 2527IUVitamin C: 58mgCalcium: 50mgIron: 1mg
    Keyword cauliflower leek soup, easy cauliflower soup, vegan cauliflower soup
    Tried this recipe?Leave a comment HERE and let us know how it was!
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    Reader Interactions

    Comments

    1. Jayshree says

      September 07, 2021 at 1:12 am

      It was simple and easy to follow, and turned out amazing. I added a bit of paprika as well. Thank you.

      Reply
      • Donna says

        September 09, 2021 at 9:29 am

        So glad you enjoyed!

        Reply
    2. Beth says

      March 30, 2021 at 2:46 pm

      Tonight's dinner: delicious! Shared the recipe with friends. Going into the regular rotation. Thank you!

      Reply
      • Donna says

        March 31, 2021 at 12:29 pm

        So glad you enjoyed this one Beth! Always a favourite in our house!

        Reply

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

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