How To Make Cauliflower and Leek Soup Recipe
A creamy, vegan soup with cauliflower and leek. Perfect for chilly nights.
Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes
Serves:
Ingredients
- 1 large head of cauliflower, chopped
- 2 leeks, sliced
- 3 cups vegetable broth
- 1 cup almond milk
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- Fresh parsley for garnish
Instructions
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In a large pot, sauté leeks in olive oil until softened.
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Add chopped cauliflower, salt, black pepper, and veggie broth. Bring to a boil.
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Reduce heat and simmer for 20 minutes or until cauliflower is tender.
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Use an immersion blender to puree the soup until smooth.
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Stir in almond milk and continue cooking for another 5 minutes.
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Serve hot with fresh parsley as garnish.
Nutrition
- Calories : 105 kcal
- Total Fat : 5 g
- Saturated Fat : 1 g
- Total Carbohydrates : 16 g
- Dietary Fiber : 5 g
- Sugars : 7 g
- Protein : 4 g
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