This creamy vegan cauliflower potato leek soup is a comforting bowl of goodness, perfect for chilly nights or anytime you need a nourishing hug. It’s incredibly versatile, packed with veggies, and oh-so-easy to make!
😋 Why I love this recipe!
This creamy soup is a true embodiment of simplicity and versatility. It’s a hug in a bowl, perfect for cosy nights or whenever you crave nourishing comfort food.
I love its adaptability—feel free to swap in any vegetables you have on hand, making it a fantastic fridge-clearer. Not only is it incredibly delicious, but it’s also packed with nutrients, making it a wholesome choice for any meal. And while it simmers away to perfection, most of the time is hands-off.
📝 Ingredient notes
Cauliflower: This cruciferous veggie is the star of the show, bringing a subtle sweetness and a creamy texture when blended. It’s also packed with vitamins and fibre. If you’re out of cauliflower, broccoli can also work!
Leeks: These mild alliums add a delicate onion-y flavour without being overpowering. They’re a good source of vitamins A and K.
Potatoes: Starchy potatoes like Yukon Golds or russets (U.S.) or Maris Pipers or King Edwards (U.K.) are ideal for their creamy texture and thickening properties. Sweet potatoes can be used for a sweeter soup.
Parsley: This vibrant herb provides a fresh, herbaceous note that balances the richness of the soup. Feel free to experiment with other herbs like dill or chives.
Water & Stock Cubes: The base of any good soup! Vegetable stock cubes infuse the soup with savoury depth. If you have homemade broth, even better! Just adjust the amount to reach 2.5 litres.
Olive Oil: A healthy fat that adds richness and helps sauté the veggies. For a different flavour profile, try avocado oil or even a bit of vegan butter.
🥣 How to make Cauliflower Potato Leek Soup
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Prepare Cauliflower: Cut the cauliflower into bite-sized chunks. Place them in a mixing bowl and toss with two tablespoons of olive oil, salt, and pepper. Spread the cauliflower evenly on a baking sheet and roast for approximately 20 minutes, or until the edges start to char.
- Prepare Leeks: Trim the root end and any tough green parts from the leeks. Cut the leeks in half lengthwise, then thinly slice them. Place the sliced leeks in a mixing bowl, fill it with cold water, and swish them around to remove any dirt or grit. Using a spider or slotted spoon, transfer the leeks to a separate bowl, leaving the grit behind. Discard the gritty water.
- Sauté Leeks: In a large stock pot or Dutch oven, heat the remaining two tablespoons of olive oil over medium heat. Add the cleaned leeks, season with salt and pepper, and cook for a few minutes until they soften.
- Prepare Potatoes: While the leeks are cooking, wash and chop the potatoes into 1cm (0.5 inch) cubes. Leave the skins on for added nutrients and flavour.
- Add Potatoes: Add the chopped potatoes to the pot with the leeks and cook for a few more minutes, stirring occasionally.
- Prepare Stock: In a separate pot, prepare 2.5 litres of vegetable stock. You can use two stock cubes dissolved in 1 litre of boiling water and then add an additional 1.5 litres of water, or use homemade or store-bought broth. Bring the stock to a simmer.
- Add Parsley: Tear the parsley leaves and add them to the pot with the leeks and potatoes. Reserve a few leaves for garnish.
- Combine Ingredients: Once the cauliflower is roasted, add it to the stock pot along with the simmering vegetable stock.
- Simmer Soup: Allow the soup to simmer for at least an hour, stirring occasionally. You can simmer it longer if desired, but you may need to add more water before blending.
- Blend Soup: When the vegetables are tender, use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with reserved parsley leaves and a drizzle of olive oil. Optionally, sprinkle with vegan parmesan cheese before serving. Enjoy with crusty bread!
💡 Tips for getting it right!
- Wash leeks thoroughly: Since dirt can get trapped between the layers, submerge the sliced leeks in a bowl of cold water and swish them around to remove any grit.
- Season gradually: Remember to taste the soup before and after blending, adding salt and pepper as needed to achieve your desired flavour.
🎨 Potential variations
- Curried Cauliflower, Leek, and Potato Soup: Add a tablespoon of curry powder when sautéing the leeks for a warming, aromatic twist.
- Roasted Red Pepper and Cauliflower Soup: Swap out the leeks for roasted red peppers for a vibrant, smoky flavour.
- Roasted Garlic Cauliflower, Leek, and Potato Soup: Roast a whole head of garlic alongside the cauliflower. Once cooled, squeeze the roasted garlic cloves into the soup for an extra layer of rich, savoury flavour.
🤔 Frequently asked questions
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day, as the flavours have more time to meld. Simply reheat it gently on the stovetop or in the microwave before serving.
Can I freeze leftover soup?
Yes, this soup freezes beautifully! Allow it to cool completely, then portion it into freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
What can I serve with this soup?
This soup is delicious on its own, but it pairs perfectly with a slice of crusty bread for dipping. You can also serve it alongside a simple salad for a complete meal.
Can I use a different type of oil?
Absolutely! Olive oil is a great choice for its flavour, but you can use any oil you prefer, such as avocado oil or even a bit of vegan butter for extra richness.
What if my soup is too thick?
If you find the soup too thick after blending, simply add a bit more water or vegetable broth until you reach your desired consistency. Start with a small amount and add more as needed, tasting as you go.
Cauliflower leek and potato soup
Ingredients
- 1 Head Cauliflower About 450g
- 2 leeks About 450g
- 450 g Potatoes
- 1 Bunch Parsley
- 2.5 Litre Water
- 2 stock cubes
- 4 tbsp olive oil
Instructions
- Preheat: Oven to 180°C (350°F).
- Roast: Toss bite-sized cauliflower florets with 2 tbsp olive oil, salt, and pepper. Roast for 20 minutes, or until slightly charred.
- Clean: Wash leeks, thinly slice, then submerge in cold water to remove grit.
- Sauté: Heat remaining oil in stockpot, add leeks, salt, pepper, and cook until softened.
- Add: Cubed potatoes (skin on) and cook for a few minutes.
- Simmer: Prepare 2.5 litres vegetable stock, add to pot along with torn parsley (reserve some for garnish).
- Combine: Once cauliflower is roasted, add it to the pot. Simmer for at least an hour, stirring occasionally.
- Blend: Puree soup with an immersion blender until desired consistency is reached.
- Season: Taste and adjust salt and pepper. Serve with crusty bread, parsley, olive oil, and optional vegan parmesan.