Creamy Vegan Cauliflower Potato Leek Soup
Rich and creamy potato and cauliflower leek soup free of gluten and dairy.
Servings 12
Calories 152kcal
Equipment
Ingredients
- 1 cup leeks
- 1 tablespoon olive oil
- 6 cups potatoes peeled and cubed
- 6 cups cauliflower
- 8 cups vegetable broth
- 1 tablespoon oregano (fresh if possible)
- 2 tablespoons nutritional yeast
- 2 cups plant-based milk (soy, oat, or coconut work well.)
- 1 dash Pepper and/or cayenne pepper
- salt to taste
Instructions
- Peel and cube potatoes, and wash and cut the cauliflower into bite-sized pieces.
- Cut the top dark green and the bottom white section off of your leeks using only the middle section, and chop the leeks into small pieces. Sauté the chopped leeks in olive oil with 3 cloves of minced garlic over medium-low heat for 5 minutes, until slightly soft.
- Add, nutritional yeast, oregano, and a dash of cayenne pepper along with 8 cups of broth and the cut potatoes and cauliflower.
- Simmer for 20 minutes or until the potatoes and cauliflower are soft.
- Use an immersion blender to puree the soup until it's thick and creamy.
- Add plant-based milk and puree again until it's super smooth. Add salt and pepper to taste.
Notes
- I use 1/2 cauliflower and 1/2 potatoes, but you can use any ratio that you wish as long as it totals 12 cups.
- Be sure to simmer the soup until the cauliflower and potatoes are very soft to ensure the creamiest soup. (Cut them into smaller pieces to reduce simmering time if desired.)
- It's delicious topped with vegan bacon, green onions, scallions, croutons, and/or black pepper.
Nutrition
Serving: 1bowl | Calories: 152kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 43mg | Potassium: 747mg | Fiber: 5g | Sugar: 4g | Vitamin A: 288IU | Vitamin C: 51mg | Calcium: 91mg | Iron: 2mg