vegan leek soup

Cauliflower leek soup is so much better than anything you might find in the soup aisle, and the best news is that it’s really easy to make.

Creamy Cauliflower Leek Soup

Tbsp extra virgin olive oil

onion

garlic

rosemary

thyme

cauliflower

leeks (white parts only washed well)

white wine

coconut milk

vegetable broth

lemon juice

sea salt

¼ tsp fresh cracked pepper

Sea salt to taste ((optional))

Sauté

In a large pot, add olive oil, onion, and garlic. Sauté for 5 minutes until onion is semi-translucent. 

Add Spices

Tie together the rosemary and thyme with some string. Add the bundle to the pot along with the cauliflower, leek, and wine. Cover and let simmer for an additional 5 minutes. 

Simmer

Add the coconut milk, vegetable broth and lemon juice. Cover and simmer for 45 minutes.

Blend

Remove the spices and let the mixture cool. Once the mixture is cool enough to handle, add to a blender, and process until smooth and creamy. (Or if you have an immersion blender, now would be a good time to use it!) 

Season

Lastly, add the 1/2 tsp sea salt and 1/4 tsp fresh cracked pepper. Add more salt to taste if you desire. Serve with additional lemon wheels and thyme sprigs.

Vegan leek and cauliflower soup recipe is deliciously creamy, super easy to make and so comforting. Say goodbye to heavy cream potato leek soup and hello to a lighter, healthier leek soup with no potatoes.

Leek Soup without Potatoes

leeks

celery (thinly sliced)

parsnips (Trim, peel, chop.)

white pepper

turmeric

garlic (roughly chopped)

Cauliflower (roughly chopped)

veggie stock

thyme (substitute 1 teaspoon dried thyme)

Tablespoon light miso paste

Prepare veggies:  Slice leeks in half lengthwise and thoroughly wash and dry. Then thinly slice. Slice celery and dice onion. Peel, trim and chop parsnips. Roughly chop cauliflower. Smash garlic cloves to peel and then roughly chop.

In a large stock pot, saute leeks, onion, celery, parsnips, salt, and pepper over medium heat until veggies are soft. Use water, vegetable broth or olive oil, as you usually would.

Stir in garlic until fragrant. Stir in the cauliflower and vegetable stock (if there&#39;s not enough to completely cover veggies, add enough water to cover) Add thyme sprigs, and bring to a boil.

Reduce heat and bring to a simmer over medium heat for 20 minutes, until cauliflower is soft enough to pierce easily with a fork.

Whisk miso into 1/2 cup warm water, then stir into the pot of soup.

Remove thyme stems and puree soup with immersion blender or in batches using food processor or regular blender.

Taste for seasoning, adding more S+P as needed.

Garnish with sliced green onions, and crushed red pepper.

This Vegan Potato Leek Soup is comfort in a bowl. It’s cozy, naturally dairy-free, and a recipe to look forward to every time the seasons change. Gluten-free, Grain-Free.

Comforting Vegan Potato Leek Soup

leeks (see instructions for cleaning)

olive oil butter

celery (chopped)

garlic (minced)

bay leaves

Salt and black pepper (to taste)

Yukon gold potatoes (chopped)

water

can full-fat coconut milk ((see notes for substitutions))

chives onions

Prep the Leeks: Cut the root ends and dark green parts off of the leeks, leaving only the tender white and light green parts. Cut each leek in half lengthwise, then run under water until clean, making sure to check the outer few layers of the leek for hidden dirt. Chop into ¼” pieces. Prepare the remaining ingredients, if you haven’t already

Sauté Aromatics: Melt the butter in a dutch oven or large pot over medium heat. Add the chopped leeks along with a pinch of salt and pepper. Sauté for 6 to 8 minutes, until the leeks are translucent and their volume has reduced by half. Add the celery, garlic, thyme, bay leaves, and additional salt and pepper (I used ½ teaspoon of each) to the pot and sauté for an additional 2 minutes, until the garlic is fragrant.

Simmer: Add the potatoes, broth, coconut milk, and water to the pot and stir well. Increase the heat to high and bring to a boil. Then, reduce the heat to medium and maintain a simmer for 15-20 minutes, or until the potatoes are fork-tender.

Blend: Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender with a venting lid and blend until smooth. I prefer my soup to be smooth, but you can leave a portion of it unblended for a chunkier texture, if you wish. Season with additional salt and pepper to taste if necessary. If the soup is too thick for your liking, thin it out with more water or broth.

Serve: Serve warm, topped with chopped chives, parsley, celery leaves, or croutons. Leftovers will keep in the refrigerator for up to 5 days, or can be stored in the freezer in jars or airtight containers for up to 2 months.

This 30-minute, 1-pot vegan potato leek soup is the quick and easy dinner you&rsquo;ve been needing in your life! Made with less than 10 ingredients, it&rsquo;s rich, creamy, and infused with fresh herbs like thyme and bay leaves.

30-Minute Vegan Potato Leek Soup

vegan butter

potatoes

salt (plus more to taste)

black pepper (plus more to taste)

vegan heavy cream (or plain soy milk)

chives or parsley (chopped)

black pepper

Croutons

chickpeas

Clean the leek slices in a bowl or pot of water, making sure to peel the layers apart to catch any dirt. When they float to the top, transfer them to a colander and let them drain for a few minutes, or pat them dry with a towel.

Once fairly dry, saute the leeks for 9-10 minutes until they&rsquo;re tender and reduced in size by about half (adjust the heat as needed so they don&rsquo;t brown).

Add in minced garlic and cook for another 1-2 minutes. Then, add the cubed potatoes, vegetable broth, thyme sprigs, and bay leaves.

Bring the soup mixture to a low boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.

Remove the bay leaf and thyme sprigs, then pur&eacute;e the soup using an immersion blender or a standalone blender in batches.

Transfer the soup back to the pot and mix in vegan heavy cream. Season the soup with salt and pepper and simmer for another 3-5 minutes to meld the flavors.

Divide your vegan potato leek soup between bowls and garnish with fresh chives, green onions, cracked black pepper, croutons, or roasted chickpeas. Happy eating!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1700581410/uffca3reeybgoibl9zxc.mp4

This 30-minute, 1-pot vegan potato leek soup is the quick and easy dinner you&rsquo;ve been needing in your life! Made with less than 10 ingredients, it&rsquo;s rich, creamy, and infused with fresh herbs like thyme and bay leaves. Plus, it makes great leftovers!

Vegan Potato Leek Soup

Top 4 vegan leek soup recipes from across the web

The most viewed vegan leek soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Cauliflower Leek Soup

Leek Soup without Potatoes

Comforting Vegan Potato Leek Soup

30-Minute Vegan Potato Leek Soup

Top 4 vegan leek soup recipes from across the web

The most viewed vegan leek soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Cauliflower Leek Soup

Leek Soup without Potatoes

Comforting Vegan Potato Leek Soup

30-Minute Vegan Potato Leek Soup

The most viewed vegan leek soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine