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A bowl of cauliflower potato leek soup with a garnish of parsley and potato chunks in a bowl

Cauliflower Potato Leek Soup

  • Author: Meatless Makeovers
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 6 Servings 1x
  • Category: Soup
  • Method: Sauté, Simmer, Blend
  • Cuisine: American
  • Diet: Vegan


A cozy vegan soup made with healthy ingredients. This vegan cauliflower potato leek soup is warm, filling, and perfect for a cool day!


  • 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)


  1. Wash and prepare all vegetables. Soak the leeks in water after chopping them to help remove any trapped dirt.
  2. In a large stock pot over medium/high heat, place oil, garlic, onion and celery. Sauté for 3-4 minutes.
  3. Drain the leeks and add them to the pot. Season with salt and pepper. Stir and sauté for an additional 2 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately and enjoy!
  8. Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.

Keywords: Vegan Cauliflower Potato Leek Soup