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

Vegan Cauliflower Leek Soup

Print Recipe
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.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 159
Author Elizabeth

Equipment

Ingredients

  • 1 Large Carrot sliced
  • 1 Large Leek sliced
  • 5 Cups Vegetable Broth
  • 2 Large Cauliflower Heads cut into florets
  • ½ Cup Cashew Cream ½ batch of my Cashew Cream recipe
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • Scallions for garnish, optional

Instructions

  • Using a bit of the vegetable broth, sauté the carrot and leek in a large pot over medium heat for 10 minutes.
  • Add the cauliflower, remaining vegetable broth, cashew cream, salt, and pepper. Simmer on medium high for 20 minutes, or until the vegetables are tender.
  • 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!

Nutrition

Calories: 159kcal | Carbohydrates: 23g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 511mg | Potassium: 976mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2253IU | Vitamin C: 138mg | Calcium: 104mg | Iron: 2mg