Creamy Cauliflower Leek Soup

• 2 tablespoons olive oil
• 2 medium leeks, white and light green parts only, thinly sliced
• 1 head cauliflower, cut into florets
• 4 cups vegetable broth
• 1 cup water
• 3 garlic cloves, minced
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• 1/2 cup unsweetened almond milk
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add leeks and cook until softened, about 5 minutes.
2. 2 Add cauliflower, vegetable broth, water, garlic, thyme, pepper, and salt. Bring to a boil.
3. 3 Reduce heat and simmer uncovered for 20 minutes or until cauliflower is very tender.
4. 4 Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
5. 5 Stir in almond milk and heat through, being careful not to boil.
6. 6 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• Add a dash of smoked paprika for a smoky twist.
• Stir in roasted red peppers for a vibrant flavor and color.

Substitutions

• Substitute almond milk with coconut milk for a richer texture.
• Use chicken broth instead of vegetable broth for a different flavor profile.

Pairings

• Grilled cheese sandwiches
• Roasted garlic bread

Nutrition

Tips

• For extra creaminess, stir in a tablespoon of nutritional yeast or a dollop of vegan sour cream.

Storage

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

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

Serving Suggestions

• Pair with crusty bread or a simple green salad for a complete meal.

FAQ