CAULIFLOWER LEEK SOUP
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PTHQ
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
Ingredients
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Fry in water if oil free OR 1 Tbsp coconut oil
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1 medium onion sliced
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2 leeks sliced thin (only the white part)
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1 large head or 2 small heads cauliflower (fresh recommended, but frozen will work)
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4 cups vegetable stock use vegetable stock to keep vegan
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1 teaspoon dried thyme
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3-5 cloves roasted garlic
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½ of 1 fresh lemon
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Salt + pepper to taste
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To garnish
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Green onions sliced
Instructions
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In a large saute pan, heat two tablespoons olive oil (if using oil OR water fry) over medium heat.
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Add the leeks and onion and saute until the onions are starting to caramelise and the leeks are starting to turn golden brown.
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Add the cauliflower and sauté until it starts to brown.
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Add the vegetable stock and dried thyme and bring to a boil.
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Reduce heat to medium-low and simmer for about 15 minutes, until the cauliflower florets are tender and cooked through.
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Add the roasted garlic if using, and lemon juice and use an immersion blender to puree the soup until smooth.
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You can also ladle the soup into a blender to blend until smooth.
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Taste the soup for seasoning and add salt and pepper to taste.
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If it’s thicker than you’d like, thin it out with a bit of extra stock.
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Serve with green onions.
5.0
PTHQ
