We're knee deep in snow here in New Jersey and are expecting temperatures to get even colder this week. So for the time being, soup is on repeat. You can always count on a hot bowl of nourishing soup to warm and comfort you. This creamy, vegan cauliflower and leek soup will do just that! It has so much depth and flavor you won't believe it's made with a few simple ingredients and can be on your dinner table in less than an hour!
Key Flavor Elements
Cauliflower and leeks. Sounds pretty basic, right?. But this soup has some key elements and techniques that create an insanely flavorful soup, while still remaining healthy!
The roasting process.
Cauliflower is roasted in the oven to get browned and caramelized, before adding it to the soup. This step transforms the flavor of the cauliflower and really gives the soup depth.
Sautéing the leeks.
Leeks develop more complexity and aroma as they cook down. If you love the flavor of onions, shallots and garlic, then you will love leeks. They add a unique, sweet, herbaceous flavor that compliments the cauliflower so well.
A touch of lemon.
Lemon juice adds a bright, slightly citrus essence that balances the sweet, savory flavors of the roasted the cauliflower and leeks. A small squeeze of fresh lemon juice goes a long way!
How To Get A Perfectly Creamy Soup + Recipe Notes
This cauliflower and leek soup recipe is a plant-based meal and is made without dairy. The creaminess results from pureeing the cauliflower together with a small amount of white beans. Since there are obviously all different sized heads of cauliflower, this recipe gives a range for the amount of broth you should add into your soup. Adding just enough broth to cover the vegetables will ensure you get a thicker, creamier soup.
It's important to remember to save a few pieces of cauliflower after roasting. I add them along with some chopped parsley and that little squirt of lemon juice right before serving, to create layers of textures and flavors.
To make your life easier when making soups like these, I highly recommend investing in an immersion blender. It's probably my favorite kitchen tool. An immersion blender makes it much easier to puree because there is no transferring of hot liquid into a blender. You can puree the soup right in the pot. It's less messy, easier to clean and safer in my opinion.
I like to serve the soup with some bread or salad and (if I've had a rough day) a crisp glass of buttery Chardonnay. It's the perfect warm meal to cozy up by the fire with after being outside in the cold. I hope you enjoy!
If you liked this recipe you may also like my:
Roasted Cauliflower & Leek Soup
- 1 head large cauliflower cut into florets = about 6-8 cups
- 2 leeks (sliced thin light green and white parts only) or one large leek
- 4-6 cups reduced sodium vegetable stock see recipe notes above
- 1 lemon quartered
- 1 clove garlic
- coarse salt
- freshly ground pepper
- 1 handful chopped parsley
- Preheat oven to 425 degrees F.
- Arrange cauliflower onto a baking sheet.
- Drizzle with a bit of the olive oil and a pinch of salt and pepper and toss together.
- Roast cauliflower until golden brown about 20-25 minutes.
- Once the cauliflower has roasted set aside. In a large pot heat the remaining oil oil to a medium sized soup pot.
- Add the leeks and suate until softend about 5 min.
- Add the garlic and saute until fragrant.
- Add the roasted cauliflower (but reserving a few pieces to top the soup with) and enough broth to just to cover the vegetables.
- Add another pinch of salt and pepper.
- Bring the soup to a gentle boil then simmer for about 20 minutes.
- Allow soup to cool slighlty.
- Very carefully, use an immersion blender to puree or transfer soup blender and puree in batches if necessary.
- Ladle soup into bowls and add a squirt of lemon juice (optional but recommended).
- Top the soup with left over pieces of roasted cauliflower and parsely (if desired)