Vegan Cauliflower Leek Soup
A silky, vegan cauliflower leek soup that’s both luxurious and easy to whip up for any occasion.
Ingredients
- 1 large head cauliflower chopped
- 2 leeks cleaned and sliced
- 1 medium onion chopped
- 3 garlic cloves minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh thyme sprigs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and leeks. Sauté until softened, about 5 minutes.
- Stir in chopped cauliflower, vegetable broth, salt, and pepper. Bring to a boil.
- Lower heat, cover, and simmer for 20 minutes until cauliflower is tender.
- Add coconut milk and blend the soup until smooth using an immersion blender.
- Garnish with fresh thyme and serve hot.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 190
- Total Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 4g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 45%
- Iron: 7%
- Calcium: 6%
- Magnesium: 8%
💁♀️ Extra Flavor Tips
- Add a squeeze of lemon juice for extra brightness.
- Toss in a handful of spinach or kale for added nutrients.
- Top with a sprinkle of nutritional yeast for a cheesy flavor without the cheese.
- For a bolder taste, sauté some fresh ginger with the garlic and onions.
- A drizzle of truffle oil right before serving is the ultimate fancy touch.