Creamy Cauliflower and Leek Soup

• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, thinly sliced
• 1 medium head cauliflower, chopped into florets
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk
• Fresh chives, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add the leek and sauté until softened, about 5 minutes.
2. 2 Add cauliflower, vegetable broth, water, and thyme. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 20 minutes.
3. 3 Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender and puree carefully.
4. 4 Stir in almond milk and season with salt and pepper to taste.
5. 5 Serve hot, garnished with fresh chives.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• Add a dash of smoked paprika for a smoky twist.
• Stir in roasted garlic cloves for extra depth of flavor.

Substitutions

• Substitute almond milk with any other non-dairy milk.
• Use chicken broth instead of vegetable broth for a richer flavor.

Pairings

• Perfect with a side salad of mixed greens.
• Serve alongside grilled cheese sandwiches for a cozy lunch.

Nutrition

Tips

• For extra richness, stir in a tablespoon of vegan butter before serving.
• If you don't have an immersion blender, a regular blender works just fine; just be careful with hot liquids!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently.

Serving Suggestions

• Pair with a crusty sourdough bread for a satisfying meal.
• Sprinkle with toasted pumpkin seeds for added texture.

FAQ