Vegan Cauliflower Leek Soup

Name: Vegan Cauliflower Leek Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 Large Carrot (sliced); 1 Large Leek (sliced); 5 Cups Vegetable Broth; 2 Large Cauliflower Heads (cut into florets); 1/2 Cup Cashew Cream; 1 Teaspoon Salt; 1/2 Teaspoon Pepper; Scallions (for garnish, optional)

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A lighter alternative to potato leek soup, this Vegan Cauliflower Leek Soup is a simple yet flavorful vegetable soup. This dairy-free soup is perfect for a chilly day.

Two bowls of vegan cauliflower leek soup, with scallions, ready to serve.

In college my Potato Leek Soup recipe became famous among my friends. It's rich and creamy with only 6 ingredients. And you'd never guess it was vegan!

When I set out to make a cauliflower version, I knew that the soup needed to be just as flavorful as its potato cousin.

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Why I love this Cauliflower Leek Soup
Ingredient Notes
How to make Vegan Cauliflower Leek Soup
FAQ & Expert Tips
Recipe Prayer
More vegan veggie soups
Tried this recipe?
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💬 Comments

I'm happy to say that I succeeded. When I tasted this cauliflower leek soup, I was surprised that it didn't have potatoes. It is THAT creamy and rich. Veggies for the win!

This soup starts with a good sauté of the veggies: carrots and leeks. Then you add the cauliflower and simmer with vegetable stock. Stir in the key ingredient: homemade cashew cream. And finally, purée to your desired consistency. Then serve.

It's so easy, and so delicious.

Why I love this Cauliflower Leek Soup

Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
Simple ingredients - there are only a few basic ingredients in this soup. Nothing weird or hard to find!
Thick and creamy - this cauliflower leek soup is soooo thick and creamy. It's tastes like it's made from potatoes, but it's not!

Ingredient Notes

I'm very excited about this soup! It only has a few ingredients and it's just as creamy and delicious as the original version.

Carrot: whole carrots are best (as opposed to baby carrots) because they have a more earthy flavor
Leek: usually these come in bunches of two at the store - a perfect excuse to double the recipe!
Vegetable Broth: your choice of vegetable broth can really make or break the flavor of a soup. Use a brand with no added sugar and preferably no added salt. My go-to brand is Kitchen Basics
Cauliflower: the secret star of the show!
Cashew Cream: my homemade cashew cream recipe is the secret to creating a creamy soup.
Salt & Pepper: to taste.

How to make Vegan Cauliflower Leek Soup

Step 1. Using a bit of the vegetable broth, sauté the carrot and leek in a large pot over medium heat for 10 minutes.

Step 2. Add the cauliflower, remaining vegetable broth, cashew cream, salt, and pepper. Simmer on medium high for 20 minutes, or until the vegetables are tender.

Step 3. Remove from the heat. If desired, reserve 1 cup of veggie chunks. Bend using and immersion blender or in a food processor until smooth, then add in the remaining chunks. Garnish with chopped leeks. Enjoy!

FAQ & Expert Tips

Save time

Start off by soaking your cashews before you cook the vegetables. Let them soak while the soup simmers. Then blend the cashew cream together right before you add it to the pot.

Blender options

A good blender or immersion blender is ideal for this recipe. You can also use a food processor to puree the soup and cashew cream. If you don't own a blender (I highly recommend investing in one!) use a store-bought cream and cut the vegetables into bite sized chunks. The soup won't be as creamy, but it will still taste delicious!

Recipe Prayer

Thank you God for this vegetable-forward soup that provides nutrients for our bodies. Amen.

More vegan veggie soups

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