A lighter alternative to potato leek soup, this Vegan Cauliflower Leek Soup is a simple yet flavorful vegetable soup. This dairy-free soup is perfect for a chilly day.
In college my Potato Leek Soup recipe became famous among my friends. It's rich and creamy with only 6 ingredients. And you'd never guess it was vegan!
When I set out to make a cauliflower version, I knew that the soup needed to be just as flavorful as its potato cousin.
I'm happy to say that I succeeded. When I tasted this cauliflower leek soup, I was surprised that it didn't have potatoes. It is THAT creamy and rich. Veggies for the win!
This soup starts with a good sauté of the veggies: carrots and leeks. Then you add the cauliflower and simmer with vegetable stock. Stir in the key ingredient: homemade cashew cream. And finally, purée to your desired consistency. Then serve.
It's so easy, and so delicious.
I'm very excited about this soup! It only has a few ingredients and it's just as creamy and delicious as the original version.
Step 1. Using a bit of the vegetable broth, sauté the carrot and leek in a large pot over medium heat for 10 minutes.
Step 2. Add the cauliflower, remaining vegetable broth, cashew cream, salt, and pepper. Simmer on medium high for 20 minutes, or until the vegetables are tender.
Step 3. Remove from the heat. If desired, reserve 1 cup of veggie chunks. Bend using and immersion blender or in a food processor until smooth, then add in the remaining chunks. Garnish with chopped leeks. Enjoy!
Thank you God for this vegetable-forward soup that provides nutrients for our bodies. Amen.
If you haven't already, you simply must try my Potato Leek Soup. It's truly divine!
Or, try some of my other plant-based soups:
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A lighter alternative to potato leek soup, this Vegan Cauliflower Leek Soup is a simple yet flavorful vegetable soup. This dairy-free soup is perfect for a chilly day.
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