Creamless Cauliflower Leek Soup
Warm up with a bowl of velvety, **Creamless Cauliflower Leek Soup**, a wholesome and satisfying recipe that's both dairy-free and irresistibly creamy. Perfect for cozy weeknight dinners or meal prepping, this comforting soup combines the subtle sweetness of leeks, the nutty richness of cauliflower, and an aromatic blend of garlic, thyme, and bay leaf, all simmered in vegetable broth to perfection. A splash of lemon juice adds a bright, refreshing finish, while olive oil enhances its naturally silky texture—no cream needed! Ready in just 45 minutes, this healthy, vegan-friendly soup is as simple to make as it is delicious. Garnish with fresh parsley for an elegant touch, and serve with crusty bread for a soul-soothing meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole Cauliflower head
- 2 whole Leeks
- 3 whole Garlic cloves
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 whole Bay leaf
- 2 whole Fresh thyme sprigs
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Cut the cauliflower into small florets and set aside.
Trim and clean the leeks by slicing off the dark green tops and roots. Cut the white and light green parts in half lengthwise, then slice thinly. Rinse thoroughly to remove any dirt.
Peel and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, stirring occasionally, until softened and fragrant (about 5 minutes).
Add the cauliflower florets to the pot and stir to combine with the leeks and garlic.
Pour the vegetable broth into the pot, ensuring all vegetables are submerged. Add the bay leaf, thyme sprigs, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the cauliflower is soft and tender.
Remove the bay leaf and thyme sprigs from the pot.
Use an immersion blender to carefully puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth.
Stir in the lemon juice and season with additional salt or pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4697 mg | 204% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 33.3 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3331 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
