I made this soup the other day when I wanted something warm and hearty veggie meal.
I must say I never realised that what a good combination cauliflower and leek can be! With lots of garlic of course. It’s so delicious! Throw in a potato to make it a bit thicker and you can use up the entire vegetables because they will be blended anyway. So don’t toss the cauliflower stalk and the dark green parts of the leek or even the potato skin! Just wash them and they will add some more flavour to the soup. A perfect zero food waste soup.
So I’ll be cooking this often when the veggies are in season now that I discovered what a lovely soup this Vegan Leek and Cauliflower Soup is and will be part of my extensive soup collection.
Also, can we just have a little more appreciation for cauliflower? Not only it is a very versatile (I do have a few cauliflower recipes!) but also practically contains 0 grams of fat and 5 grams of carbohydrates, so that’s 25 calories only. On the other hand, one cup of cooked cauliflower provides 73 to 77 percent of the recommended daily amount of vitamin C, 19 percent of the daily vitamin K amount and 8 percent of the daily manganese amount. (Leeks are good too, but cooking somewhat reduces their beneficial properties. They contain high levels of flavonoids, vitamins A, E, and K, and fibers).
So below is this super simple recipe of Vegan Leek and Cauliflower Soup, enjoy!
It keeps for a few days in the fridge and you can freeze portions as well. You can garnish it by sprinkling vegan cheese on the top and letting it melt (yumm!) or with chilli oil, spring onion slices and bread in any form: either croutons, toast or fresh, crusty bread.
Vegan Leek and Cauliflower Soup - super simple and delicious
- 1 medium head cauliflower broken onto florets, slice up the stalk too
- 2 medium leeks sliced (the whole thing)
- 1 medium potato sliced (skin can be left on)
- 500 ml vegetable stock
- 3 tbsp oil I used rapeseed oil
- salt and pepper to taste
- chilli oil to garnish optional
- spring onion slices to garnish optional
- toasted bread cubes to garnish optional
Wash and prepare the vegetables. You can use all parts of the whole vegetables including stalks and skin as it will be blended into the soup.
Heat the oil in a big pot and add the garlic and the leeks, let them soften for 2 minutes.
Then add the cauliflower and potato and simmer for another 3 minutes.
Add the stock and cover the pot with a lid. Cook for 20 minutes or until the vegetables are soft.
Add some salt and pepper as you like it.
Turn off the heat and blend the soup.
Serve with cubed, toasted bread, fresh bread or sprinkling some chilli oil on the top and fresh spring onion slices.
If you liked this recipe, check out my other yummy soup recipes:
Vegan Roasted Pepper and Tomato Soup
Spicy Thai Butternut Squash Soup (Vegan Recipe)
Vegan Sweet Potato And Carrot Soup With Ginger