Cauliflower Leek Soup
A creamy, plant-powered soup that’s dairy-free, fiber-rich, and heart-healthy. Quick to make, deeply satisfying, and perfect for everyday cooking or meal prep.
Equipment
- 1 6-Quart Dutch Oven
- 1 Wooden Spoon
- 1 Blender or (1) Immersion Blender
- 1 Chef’s Knife
- 1 Cutting Board
Ingredients
- 2 tablespoons olive oil or vegan butter
- 2 –3 medium leeks white and light green sections only, rinsed, halved lengthwise, and thinly sliced
- 3 –4 cloves garlic finely minced
- 5 cups cauliflower florets about 1 medium 2 lb head
- 4 cups Yukon Gold or Russet potatoes peeled and diced into 1-inch cubes (about 2 medium potatoes)
- 4 cups vegetable broth Better Than Bouillon recommended
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Optional garnishes: chopped fresh chives plant-based shredded cheese, or crunchy croutons
Instructions
- Sauté the Leeks: Warm the olive oil or vegan butter in a large, heavy-bottomed pot over medium heat. Add the sliced leeks and cook for about 5 minutes, stirring occasionally, until they soften and turn lightly golden.
- Build the Flavor Base: Stir in the minced garlic, cauliflower florets, diced potatoes, and thyme. Allow everything to cook together for another 3 minutes, releasing the aromas and slightly toasting the garlic.
- Simmer the Vegetables: Pour in the vegetable broth, scraping the bottom of the pot to loosen any caramelized bits. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook uncovered for 18–20 minutes, or until the cauliflower and potatoes are tender when pierced with a fork.
- Blend to Creamy Perfection: Remove the pot from the heat and let it cool slightly for safety. Using either a countertop blender (working in batches) or an immersion blender directly in the pot, puree the soup until it reaches a smooth, velvety consistency.
- Adjust and Serve: Return the blended soup to the pot if needed, reheat gently over medium-low heat, and season with salt and pepper to your liking. Ladle into bowls and garnish with fresh chives, shredded plant-based cheese, or croutons before serving.
Notes
- Leek Prep Tip: Leeks can trap dirt between their layers. Slice them first, then rinse thoroughly in a bowl of water to remove grit.
- Texture Control: For a chunkier soup, blend only half the mixture and combine it with the unblended portion.
- Storage: Keeps well in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently to preserve the creamy texture.
- Flavor Boost: For a richer taste, add a splash of unsweetened plant-based cream before blending.
- Meal Prep Friendly: This soup thickens slightly as it cools, making it perfect for packing into lunch containers.