Vegan Cauliflower Leek Soup
Cauliflower Leek Soup is an easy one-pot soup that can be ready in about 30 minutes. Top with vegan bacon, green onions, and fresh ground pepper for the perfect winter dinner. It'll keep you warm all season long!
Servings: 6 bowls
Ingredients
For The Soup
- 1 large head cauliflower roughly chopped
- 2 leeks 1 bunch
- 6 cups vegetable broth
- 2 Tablespoons nutritional yeast
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 bay leaf
- Himalayan pink salt to taste I use 1 to 1 ½ teaspoon with a low sodium broth
- pepper to taste
Optional Toppings
- coconut bacon
- green onion
- vegan cheese
Instructions
Prep The Leeks
- Cut the green tops off of the leeks.
- Then slice the stalks lengthwise through the center.
- With the roots still attached wash the centers to remove any grit.
- Now cut off and discard the roots, then roughly chop the cleaned stocks.
For The Soup
- Add the chopped leeks, cauliflower, and remaining ingredients to a large dutch oven or soup pot.
- Place over medium-high heat and bring to a simmer.
- Lower the heat, cover, and simmer for 20-25 minutes, or until the cauliflower has softened.
- Once the cauliflower is soft, use an immersion blender to blend the soup until it's smooth and creamy. You can also transfer the soup to a regular blender and blend it in batches.
- Taste and adjust seasonings if needed.
- Serve immediately with optional toppings of choice.
Nutrition
Serving: 1bowl | Calories: 83kcal | Carbohydrates: 14g | Protein: 5g | Fat: 2g | Polyunsaturated Fat: 1g | Fiber: 5g | Sugar: 6g