Ingredients
2 tablespoons oil or vegan butter
2 large leeks (white and light green parts only), sliced and rinsed
3 cloves garlic, minced
1 small head cauliflower, cut into florets (about 4 cups)
2 medium Yukon gold or russet potatoes, peeled and diced
4 cups vegetable broth
1 teaspoon fresh or 1/2 teaspoon dried thyme
Salt and pepper to taste
Optional garnishes: chopped chives, shredded vegan cheese, croutons
Instructions
- In a large pot, heat oil or vegan butter over medium heat. Add sliced leeks and cook for 5 minutes until softened and lightly golden.
- Add garlic, cauliflower florets, diced potatoes, and thyme. Stir and cook for 3 more minutes until fragrant.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes or until vegetables are tender.
- Turn off the heat and let cool slightly. Blend the soup using an immersion blender or in batches in a blender until smooth and creamy.
- Season with salt and pepper to taste. Return to the pot and warm over medium-low heat if needed.
- Serve hot with your favorite toppings such as chives, croutons, or shredded vegan cheese.
Notes
- Roast the cauliflower first for deeper flavor.
- Add beans, grains, or nutritional yeast for extra protein or a cheesy twist.
- Soup can be enjoyed chilled like a vegan Vichyssoise.
- Make it oil-free by sautéing leeks in broth or water.
- Frozen cauliflower can be used, no need to thaw first.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 5g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
