Cauliflower Leek Soup
A cozy, one-pot soup made with cauliflower, potatoes, and leeks, blended into a creamy, dairy-free delight. Infused with fresh thyme and garlic, it's wholesome comfort food that’s quick to prep and perfect for meal planning.
Equipment
- (1) Large pot or Dutch oven
- 1 Chef’s knife
- 1 Cutting board
- (1) Immersion blender or countertop blender
- 1 Vegetable Peeler
- (1) Measuring Cups and Spoons
Ingredients
- 2 tablespoons olive oil or vegan butter
- 2 –3 medium leeks white and light green parts only, halved lengthwise and thinly sliced
- 3 –4 garlic cloves finely minced
- 5 cups cauliflower florets about 1 medium head, ~2 lbs
- 4 cups peeled and cubed Yukon Gold or russet potatoes about 2 medium
- 4 cups vegetable broth preferably Better Than Bouillon or similar
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional toppings: chopped fresh chives shredded dairy-free cheese, or crunchy croutons
Instructions
- Sauté the Aromatics: In a large soup pot or Dutch oven, heat the olive oil or vegan butter over medium heat. Add the sliced leeks and cook for about 5 minutes, stirring occasionally, until they soften and begin to turn golden.
- Add Vegetables and Herbs: Stir in the minced garlic, cauliflower florets, potatoes, and thyme. Let everything cook together for another 2–3 minutes, just until the garlic becomes fragrant and the vegetables are lightly coated in the oil and herbs.
- Simmer the Soup Base: Pour in the vegetable broth and give everything a good stir. Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20–25 minutes, or until the potatoes and cauliflower are fork-tender.
- Blend Until Creamy: Turn off the heat and allow the soup to cool slightly for 10–15 minutes. Then, using an immersion blender directly in the pot—or carefully transferring in batches to a high-speed blender—puree the soup until it reaches a smooth and creamy consistency.
- Season and Serve: Taste the blended soup and season with salt and black pepper to your liking. Return the pot to low heat and warm through, stirring occasionally. Ladle into bowls and garnish with chopped chives, shredded cheese, or croutons if desired.
Notes
- Leek Cleaning Tip: Leeks can hide dirt between layers. After slicing, soak them in a bowl of cold water and swish around to dislodge grit, then drain and pat dry.
- Texture Preference: For a chunkier texture, blend only half the soup and stir it back into the pot.
- Make It a Meal: Pair with crusty bread or a side salad for a filling lunch or dinner.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 5 days. It also freezes well for up to 2 months—just thaw and reheat gently.
