Colder weather is here and soup season is upon us. Potato leek soup is one of favourite soups, and I wanted to make a dairy-free version my family can enjoy. I added cauliflower and made this deliciously creamy dairy-free Cauliflower Leek Soup.
Cauliflower is a cruciferous vegetable that is an excellent source of vitamin C, vitamin K and contains plenty of antioxidants.1
Leeks, along with garlic and onions, are part of the allium family which has plenty of beneficial phytonutrients. They are an excellent source of vitamin K.2 To cut the leeks, slice off the green tops and the roots. Slice down the middle lengthwise. Place the flat side down on the cutting board, then slice into half moons.
Nutritional yeast provides some cheesy flavour to this soup and is a source of vitamin B12.3
You can use water or try this soup with bone broth. Click here to see my Instant Pot Bone Broth recipe. Bone broth is a great source of collagen and other nutrients and minerals that help heal leaky gut.
Making the Soup
In a large pot on low-medium heat, add the coconut oil. Add the garlic, onions and leeks. Cook until onions and leeks are softened, around 5 minutes.
Add the potatoes, cauliflower, bone broth or water, and salt. Cover pot and bring to a boil. Lower heat and simmer for 10 minutes or until potatoes and cauliflower are fork tender. Turn off heat.
Add the nutritional yeast. You may opt to add soaked cashews for additional creaminess. You can omit the cashews for a nut-free version as well.
To purée the soup, you may use an immersion blender or a vented blender like a Vitamix, if you have one. Depending on the size of your blender container, you may need to purée in batches. Blend until smooth. Be very careful as the soup is hot!
Serve with some chives and freshly ground pepper, if desired.
I hope you enjoy this Cauliflower Leek Soup! Leave a comment below and let me know how you like it. 🙂
P.S. Try my other soup recipes too:
Cauliflower Leek Soup
This creamy soup uses cauliflower (and optional cashews) and no dairy.
- 2 tbsp virgin coconut oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 3 medium potatoes, peeled and diced
- 1 cauliflower, roughly chopped
- 4 cups bone broth or water
- 1 tsp salt, plus more to taste
- 3 tbsp nutritional yeast
- 1/2 cup cashews, soaked 2-6 hours (optional)
- 1 bunch chives, minced (optional)
- freshly ground black pepper, to taste (optional)
In a large pot on low-medium heat, add coconut oil.
When oil is hot, add garlic, onions and leeks. Cook until softened, about 5 minutes.
Add potatoes, cauliflower, bone broth or water, and salt.
Cover pot, bring to a boil then lower heat and simmer for 10 minutes or until potatoes and cauliflower are fork tender. Turn off heat.
Add nutritional yeast and soaked cashews, if using.
Use an immersion blender or a vented blender to purée the soup. If using an immersion blender, carefully place the blender into the pot and blend until smooth. If using a vented blender, carefully transfer soup into the blender container and blend until smooth. You may need to purée the soup in a couple of batches.
Place soup into bowls and top with chives and/or ground pepper, if using. Serve warm and enjoy!
Make this nut-free: Omit cashews.
- “Cauliflower.” The World’s Healthiest Foods, whfoods.org/genpage.php?tname=foodspice&dbid=13.
- “Leeks.” The World’s Healthiest Foods, whfoods.org/genpage.php?tname=foodspice&dbid=26.
- “Vitamin B12 – Cobalamin.” The World’s Healthiest Foods, whfoods.org/genpage.php?tname=nutrient&dbid=107.