Description
A cozy vegan soup made with healthy ingredients. This vegan cauliflower potato leek soup is warm, filling, and perfect for a cool day!
Ingredients
Scale
- 2 Tbsps Olive oil
- 4 Yukon Gold Potatoes (Large Diced)
- 2 Leeks (Chopped and Soaked)
- 1 Small Head Cauliflower (Cored and Chopped into Small Florets)
- 3 Stalks Celery (Chopped)
- 3 Cloves Garlic (Chopped)
- 1 Small Onion (Diced)
- 5 Cups Vegetable Broth
- 1 15 oz. Can Coconut Milk
- 1 tsp Dried Thyme
- 1 tsp Dried Basil
- 1 tsp Ground Coriander
- ½ tsp Ginger Powder
- ½ tsp Garlic Powder
- ½ tsp Mustard Powder
- Salt and Pepper to Taste
- Chives (Chopped small for Garnish)
Instructions
- Wash and prepare all vegetables. Soak the leeks in water after chopping them to help remove any trapped dirt.
- In a large stock pot over medium/high heat, place oil, garlic, onion and celery. Sauté for 3-4 minutes.
- Drain the leeks and add them to the pot. Season with salt and pepper. Stir and sauté for an additional 2 minutes.
- Next add the potato, cauliflower, seasonings and broth to the pot. Stir to combine and bring to a boil. Once boiling, turn the heat down to low and let simmer for 15 minutes.
- After the soup is finished cooking, transfer to a blender and purée. Work in batches if needed. At this point you can also set aside a small amount of the potato and cauliflower for garnish, if desired.
- When you have puréed all of the soup, pour it back into the pot. Stir in the coconut milk. Warm slightly if necessary over low heat.
- Serve immediately and enjoy!
- Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.
Keywords: Vegan Cauliflower Potato Leek Soup