CAULIFLOWER LEEK SOUP

CAULIFLOWER LEEK SOUP

CAULIFLOWER LEEK SOUP
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Yum
Category: soup
Cuisine: Vegan

This soup is luxuriously creamy, and there’s no need for cream or butter or potatoes to give it a boost. This Cauliflower Leek Soup tastes just like potato leek soup – it’s incredibly flavourful and super creamy without ANY dairy needed! YUMMY!!!!

Total: 30 minutes
Prep: 5 minutes
Serving Size: 4

Ingredients

  • Fry in water if oil free OR 1 Tbsp coconut oil
  • 1 medium onion sliced
  • 2 leeks sliced thin (only the white part)
  • 1 large head or 2 small heads cauliflower (fresh recommended, but frozen will work)
  • 4 cups vegetable stock use vegetable stock to keep vegan
  • 1 teaspoon dried thyme
  • 3-5 cloves roasted garlic
  • ½ of 1 fresh lemon
  • Salt + pepper to taste
  • To garnish
  • Green onions sliced

Instructions

  1. In a large saute pan, heat two tablespoons olive oil (if using oil OR water fry) over medium heat.
  2. Add the leeks and onion and saute until the onions are starting to caramelise and the leeks are starting to turn golden brown.
  3. Add the cauliflower and sauté until it starts to brown.
  4. Add the vegetable stock and dried thyme and bring to a boil.
  5. Reduce heat to medium-low and simmer for about 15 minutes, until the cauliflower florets are tender and cooked through.
  6. Add the roasted garlic if using, and lemon juice and use an immersion blender to puree the soup until smooth.
  7. You can also ladle the soup into a blender to blend until smooth.
  8. Taste the soup for seasoning and add salt and pepper to taste.
  9. If it’s thicker than you’d like, thin it out with a bit of extra stock.
  10. Serve with green onions.

 
 

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