Cauliflower leek and potato soup

No ratings yet

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!

Servings

Prep Time 15

Cook Time 1 15

Equipment

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.

Notes

You can use homemade or store-bought vegetable broth.
Simmer the soup longer for deeper flavour, adding more water if needed.
If you don't have an immersion blender, use a regular blender in batches, being cautious with hot liquids.

Calories: 189kcal

Course: Main Course, Starter

Cuisine: European

Diet: Low Calorie

Nutrition

Tried this recipe?Leave a comment or rating below!