This easy vegan cauliflower leek soup recipe cooks up fast! Many cauliflower soups are super creamy or very cheesy. This soup is neither. It has a light broth that’s savory, sour and herbaceous, which perfectly compliments the cauliflower and leeks. There’s no coconut milk, no cashews, no potatoes, and no vegan cheese. It’s simple and tasty.
If you prefer a little more weight to your broth (and you are not gluten free), add 2 Tbsp all-purpose flour in with the vegetables in the blender. With the flour, there’s a little more substance and fullness to the broth, but it is not absolutely necessary to enjoy this vegan cauliflower leek soup.
This recipe makes ~4 servings. Crack some black pepper over the top of it, and serve it with some crusty bread.
Discover more UVK recipes, like Roasted Cauliflower with Lemon Tahini and Za’atar, Winter White Bean Soup, Artichoke, Fennel and Farro Salad with Lemon Vinaigrette, Curried Cauliflower Soup and more 💚
Vegan Cauliflower Leek Soup
2 tsp olive oil
1 cup chopped onion
1 ½ cups sliced leeks (white part only; thoroughly cleaned)
3 garlic cloves, finely chopped
⅓ cup chopped celery
4 cups bite-size cauliflower florets
3 cups vegan chicken broth (I used 1.5 cubes of Edward & Sons Not-Chick’n Bouillon dissolved in 3 cups of water)
2 bay leaves
2 Tbsp all-purpose flour – optional
⅓ cup chopped fresh dill
1 Tbsp chopped fresh parsley
1 Tbsp white wine vinegar
¼ tsp salt
1. First, let’s start with sautéing the aromatics for the vegan cauliflower leek soup. In a large, heavy pot or dutch oven, add the olive oil, onion, leeks and a dash of salt. Sauté over medium-low heat for 5 minutes or until soft. Stir in the garlic and celery, and sauté an additional 3 minutes.
2. Add the cauliflower florets, broth and bay leaves. Cover with a lid, bring to a boil, and then, lower the heat to a simmer. Simmer for 5-7 minutes or until the cauliflower are soft enough to enjoy eating in the soup.
3. Remove the pot from heat. Add ~2 cups of the vegetables from the soup to a blender, and 2 Tbsp all-purpose flour, if using. Make sure not to get a bay leaf in the blender! Blend until smooth.
4. Add the blended vegetables back into the pot. Then, add the fresh dill, parsley, white wine vinegar and salt into the pot. Stir together over low heat for one minute. Taste the vegan cauliflower leek soup and adjust seasonings, if needed (more salt? more vinegar? more dill?). Serve.
2 responses to “Vegan Cauliflower Leek Soup”
Thank you for this recipe.
It makes a delicious light soup, perfect for late summer. It reminds me of a recipe my Slovak-born mother made, with savoy cabbage and potatoes. The recipe at this link comes close to it: https://budapestcookingclass.com/hungarian-savoy-cabbage-and-potato-stew/
There are Hungarian influences in Slovak cooking, among others, but I digress.
This cauliflower soup recipe is a keeper.
Substitution I made: added lacto-fermented pickle juice instead of the wine vinegar (a Slavic thing to do, no? ;-))…)
I did not use flour, though I could’ve used potato starch to thicken to keep it gluten-free. Maybe next time!
You are so welcome! And I’m so glad you enjoyed it. Your mother’s savoy cabbage and potato soup sounds right up my alley.