This easy vegan cauliflower soup recipe cooks up fast! Many cauliflower soups are super creamy or very cheesy. This soup is neither. It has 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 soup.
So, crack some black pepper over the top of it, and serve it with some crusty bread!
Cauliflower Leek Soup
2 tsp olive oil
1 cup chopped onion
1 ½ cups sliced leeks (white part only)
3 garlic cloves, finely chopped
⅓ cup chopped celery
4 cups bite-size cauliflower florets
3 cups fake chicken broth
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. 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.
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 and adjust seasonings, if needed (more salt? more vinegar? more dill?). Serve.