I have a guest post from a fellow plant-based food blogger I’ve met, Rachel Carr. Rachel has started seven restaurants! Seven! She’s a professional chef and blogs on the side. You can find her at www.rachelcarr.com. I love that this recipe is basically pure vegetables, but doesn’t seem like it! It’s also quick and uses minimal ingredients–that’s my kind of recipe! Best of all, I love that my husband, baby and I effortlessly ate a bunch of leeks and a whole head of cauliflower in one sitting without second thought. My 1-year-old snarfed it up, I hope you and your kids enjoy, too!
Cauliflower Leek soup is perfect year round! Readily available anytime of year, cauliflower is an incredibly satisfying and healthy addition to a plant based diet:
* A member of the cancer-fighting cruciferous family of vegetables
* Anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health
* Provides your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification.
* A great source of healthy fiber.
This soup is incredibly easy and has an elegant creamy texture. It’s kind of like a potato leek soup with cruciferous cauliflower.
Garnish with a few pieces of sauteed cauliflower and leek, and some additional smoked paprika, if desired.
Some variations of this soup you might want to try are adding curry powder, blanched spinach or kale, turmeric, or even lemon zest. Serve with crusty bread and salad for a healthy lunch or light dinner.
- 1 head cauliflower, leaves and stem discarded, and then the florets roughly chopped
- 2 cloves garlic, minced
- 2 leeks, sliced (discard the dark green tips)
- 2 stems thyme (or 1 tsp, dried)
- 1 tbsp olive oil (optional)
- 2 cups water or vegetable broth
- 2 cups unsweetened almond milk (or other plant milk)
- 1/2 tsp smoked paprika
- 1 tsp salt, plus more to taste
- 1/2 tsp pepper, or more to taste
In a medium stock pot, add the cauliflower, garlic, leeks, thyme and olive oil. Heat to medium and cook for about 5 minutes until the leeks are golden brown. (If not using oil to sauté the onions and garlic, add a little water, a few tablespoons, to the bottom of the pot and cook about 5 minutes adding more water as needed to keep the vegetables from sticking and burning, just enough to allow them to brown).
Add the water and cover. Bring to a simmer and cook for about 15-20 minutes until the cauliflower is tender.
Transfer to a blender and add the unsweetened almond milk, and paprika. Season with salt and pepper to taste.
Add water as needed if you prefer the soup to be thinner.