This comforting Roasted Cauliflower and Leek Soup is loaded with wholesome nutrients. Simply roast cauliflower and leeks until tender, then sauté with celery and garlic. It’s blended together with vegetable stock to create a creamy, hearty vegan soup that’s also gluten-free and low-carb.
Soups are a great way to stay warm and cozy during the cooler months. As I’m writing this there are snow flurries outside my window. One of the best things to go with a winter day like this is a comforting bowl of Roasted Cauliflower and Leek Soup.
This wholesome soup is loaded with vegetables and nutrients, while still packing plenty of rich, satisfying flavor. It’s also vegan, gluten-free, low-fat, and just all-around good for you.
Soups normally require lots of butter, milk, or half and half to be creamy, but this leek soup has a creamy mouth-feel, just from pureed vegetables alone. Leeks are loaded with prebiotic fibers and blend up to create a rich, silky vegetable soup.
You only need a few vegetables and a small list of ingredients to make this soup, making it surprisingly easy.
Cauliflower and Leek Soup Ingredients
- Minced garlic
- Olive oil
- Salt and pepper
- Vegetable stock
- Bay leaves
What are Leeks?
If you haven’t cooked with leeks before, I think you’ll be pleasantly surprised. Leeks have a mild, onion-like taste similar to a green onion. They are large, typically about 12-inches long, and have a crunchy and firm texture.
The dark green portion has a tougher texture, but once cooked oil boiled becomes much more tender. The whole stalk, besides the bottom root portion, can be used for this soup. Leeks are also great as a vegetable side and can be grilled or roasted.
Pro tip: The stalks of leeks can often have residual dirt in them. Be sure to open and thoroughly rinse and wash before cooking.
Roasted Cauliflower Punches Up the Flavor
Cauliflower is a great compliment to leeks in this soup recipe. It adds tons of nutrients and healthy carbs. Cauliflower has a mild flavor, but it is enhanced exponentially when roasted.
It’s not required to roast the cauliflower ahead of time, and instead, it can be sauteed with the leeks. But for optimal flavor is more than worth the extra step.
How to Roast Cauliflower
Roasting is one of my favorite ways to cook cauliflower. Simply wash and cut into florets, then drizzle with olive oil, and sprinkle with a bit of salt and pepper. Bake on a foil-lined baking sheet at 425° F for 10-12 minutes, until tender and slightly browned.
Creamy Vegan Leek Soup
The secret to making this vegan soup creamy without milk or half and half is pureeing the cooked vegetables with the broth. The tender leek and roasted cauliflower blend to make a rich and satisfying vegan soup.
What if I Don’t Have an Immersion Blender?
An immersion blender is ideal for soups. You can blend right in the pot without needing to transfer to a blender. If you don’t have an immersion blender you can use a regular smoothie-style blender.
It may steam and sputter in a blender, so be sure to let the soup cool a bit before blending. Also, only fill the blender about halfway and blend in smaller batches to allow room for steam to escape.
More Soup Recipes You Might Like
- Classic French Onion Soup
- Chicken Minestrone Soup
- Italian Fish Soup
- Chicken Pho Soup Recipe
- Pasta Sauce Minestrone Soup
Craving More Comfort Food? Try Stew and Chili Recipes
- Healthy Turkey Chili
- White Bean Turkey Chili
- Instant Pot Chile Verde Pork
- Roasted Sweet Potato Chili
- Beef Stew with Root Vegetables
- Tomato Beef Stew
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
Are you following me on Pinterest, Instagram, Facebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.
Roasted Cauliflower and Leek Soup (Vegan)
- 1 large head cauliflower, cut into florets
- 1 large leek, washed well and cut in half
- 3 tablespoons olive oil, divided
- 2 stalks celery, diced
- 4 cloves minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 quarts vegetable stock, or chicken stock (not vegan)
- 2 large bay leaves
- Chopped herbs as garnish, such as chives, thyme, or dill
- Grated parmesan cheese, as a garnish (not vegan)
- Preheat oven to 425° F. Place cauliflower florets and leeks on foil-lined baking sheets and drizzle with 2-tablespoon olive oil. Lightly sprinkle with salt and pepper. Bake 10-12 minutes, until tender and slightly browned. Remove from the oven and set aside. Cut leeks into smaller pieces.
- Heat the remaining olive oil to medium heat in a large pot. Add chopped leeks, celery, garlic, salt, and pepper. Saute until vegetables are tender, about 7 minutes.
- Add roasted cauliflower, vegetable stock, and bay leaves. Cover, reduce heat, and simmer for 30 minutes.
- Remove from heat and discard bay leaves. Cool slightly then use an immersion blender to puree into a smooth consistency. If using a traditional blender see notes below.
- Ladle into bowls and serve with a sprinkle of black pepper and chopped herbs as garnishes, as well as optional Parmesan cheese or a drizzle of olive oil.
- I prefer the flavor of chicken stock which works great in this recipe. Use vegetable stock for a vegan option
- I used regular stock, not reduced sodium. Use low-sodium stock if desired, or adjust the amount of salt to reach desired taste
- Parmesan cheese adds great flavor to the soup but isn’t vegan. Add if desired before blending or as a garnish
- If you don’t have an immersion blender you can use a regular smoothie-style blender. It may steam and sputter when blended, so be sure to let the soup cool a bit before blending. Also, only fill the blender about halfway and blend in smaller batches to allow room for steam to escape. Heat again once blended if desired.
Recipe adapted from The Plant Paradox Cookbook. Print, 2018.