This Cauliflower Leek Soup is rich, creamy, and full of flavor from roasted veggies. A perfect soup for lunch or served with dinner.
We love roasted vegetables. From roasted potatoes, roasted tomatoes, roasted butternut squash, rainbow roasted carrots, and so much more, they are so full of flavor! That is why our Cauliflower and leek soup starts off with roasting the vegetables.
Roasting vegetables not only makes the vegetables flavorful, but it adds a ton of flavor to any recipe. Whenever we make soups we always try to roast the vegetables first if we can.
This soup is comforting enough on its own, but we love to serve with some crispy croutons, garlic bread, or potato latkes.
Cauliflower and Leek Soup ingredients:
- Cauliflower – If you don’t like cauliflower you could also make this with broccoli.
- Leeks – So full of flavor and great for soups, you can find it already prepped in the produce section as well.
- Garlic – A must have for us, but you can leave out if you don’t like garlic try more onions.
- Avocado Oil – We use this to roast the veggies, roasting gives it a richer flavor. You can also roast without oil, but it won’t get as caramilzed.
- Olive oil – This is for drizzling to add a bit more richness, completely optional
- Vegetable broth – We like pacific foods brand for the best flavor.
- Unsweetened coconut cream – This adds creaminess, be sure to use unsweetened.
- Fresh thyme – If you don’t like thyme try using rosemary instead.
- Nutritional yeast – Nutritional yeast enhances the earthiness in the leeks and adds a bit of a cheesy taste to make the soup feel even more creamy and luxurious.
Step-by-step instructions
For the full ingredient amount and full instructions on how to make cauliflower leek soup see the recipe card below.
- Preheat your oven to 425 degrees F and line a sheet pan with parchment paper.
- Add the veggies and whole garlic cloves to the sheet pan. Drizzle with avocado oil and toss to combine. Season with a little salt and pepper.
- Roast for the veggies for 25 minutes, or until the cauliflower is just starting to turn golden brown.
- Transfer the roasted vegetables to a large dutch oven or saucepan and add the vegetable broth, coconut cream, thyme, and nutritional yeast.
- Bring the soup to a boil and cook until the cauliflower is falling apart.
- Use an immersion blender or blender to puree the soup until smooth. Be careful as the soup will be hot.
- Once the soup is smooth, place the pot over medium heat and cook for 5 minutes, or just until it is warmed through. Add more salt and pepper if needed.
- Serve with some crusty bread and a drizzle of olive oil or as desired.
Recipe Tips and Alterations:
- Roasting the cauliflower adds a ton of flavor. Try to cut the cauliflower in uniform sizes, about 1″ big pieces.
- Clean your leeks well. Leeks have many layers and dirt can get trapped in them. Cut them down the center and then rinse well.
- Don’t chop the garlic, keeping them whole prevents them from burning. You could also keep them in the peel and then remove the peel and discard the peels after roasting.
- Vegetable broth thins the soup – feel free to use as much or as little as you like to make it your desired consistency.
- Make sure to use unsweetened coconut milk. It adds a lovely richness to the soup.
- We love thyme in our soups, but you could also use rosemary if you prefer.
Storage and reheating tips:
- Refrigerate: Store any leftover soup in an airtight container in the fridge for 3-4 days.
- Freeze: Store any leftover soup in a freezer safe container freeze up to 6 months.
- Reheat: To reheat you can use a sauce pan and stir on medium high heat until desired temperature or use your microwave with a microwave safe bowl for 2-4 minutes.
How to serve:
Serve topped with a drizzle of olive oil, a sprinkle of fresh thyme, and some vegan garlic bread or potato latkes.
FAQs
Absolutely! We also like adding in some roasted potato, carrots, broccoli, parsnips, or even sweet potatoes.
We prefer using fresh, if you want you can also find prepackaged cauliflower and even leeks in your local produce department ready to go.
Yes! We love to double it so we have some to freeze for later. Just make sure you use a big enough sheet pan to allow the vegetables to roast.
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Cauliflower Leek Soup
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Print PinIngredients
- 1 head cauliflower cut into small florets
- 2 leeks trimmed and sliced, see notes
- 3 whole cloves garlic
- 1 tablespoon avocado oil
- 4 cups vegetable broth divide
- ¼ cup unsweetened coconut cream or oat milk
- 1 teaspoon fresh thyme minced
- 2 tablespoons nutritional yeast optional
Instructions
- Preheat oven to 425 degrees F and line a sheet pan with parchment paper.
- Add the cauliflower florets, sliced leeks, and whole garlic cloves to the sheet pan. Drizzle with avocado oil and season with a little salt and pepper, toss to combine. Roast for the veggies for 25 minutes, or until the cauliflower is just starting to turn golden brown.
- Transfer the roasted vegetables to a large dutch oven or saucepan and add the vegetable broth, coconut cream, thyme, and nutritional yeast. Bring the soup to a boil and cook until the cauliflower is falling apart. Use an immersion blender or blender to puree the soup until smooth. Be careful as the soup will be hot.
- Once the soup is smooth, place the pot over medium heat and cook for 5 minutes, or just until it is warmed through. Add more salt and pepper if needed.
- Serve as desired.
Notes
- Roasting the cauliflower adds a ton of flavor. Try to cut the cauliflower in uniform sizes, about 1″ big pieces.
- Clean your leeks well. Leeks have many layers and dirt can get trapped in them. Cut them down the center and then rinse well.
- Don’t chop the garlic, keeping them whole prevents them from burning. You could also keep them in the peel and then remove the peel and discard the peels after roasting.
- Vegetable broth thins the soup, feel free to use as much or as little as you like to make it your desired consistency.
- Make sure to use unsweetened coconut milk. It adds a lovely richness to the soup.
We love thyme in our soups, but you could also use rosemary if you prefer.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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