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+ servings
vegan cauliflower leek soup
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5 from 1 vote

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.
Prep Time10 mins
Cook Time20 mins
Course: Soup
Cuisine: Anytime
Keyword: cauliflower leek soup, easy cauliflower soup, vegan cauliflower soup
Servings: 6 serves
Calories: 125kcal

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

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: 125kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Sodium: 671mg | Potassium: 530mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2527IU | Vitamin C: 58mg | Calcium: 50mg | Iron: 1mg