Creamy Cauliflower Soup (Vegan)

A grey bowl with cauliflower leek soup with a blue napkin and slices and bread next to it.

Creamy Cauliflower Soup (Vegan)

Creamy cauliflower soup made with leeks, white beans, and vegetable broth. Simple ingredients with flavorful results! This soup contains no-dairy, takes 30 minutes to make, and is the most delicious vegan soup!

Course Main Course, Soup

Cuisine American

Keyword cauliflower leek soup, cream of cauliflower soup, vegan cauliflower soup

Freezer Friendly Yes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 223kcal

Author Bethany Kramer

Ingredients

3 leeks, cleaned and chopped (see notes)
1 yellow onion, diced (small or half of large onion)
2 garlic cloves, chopped (large cloves or 3-4 small)
3 1/2 cups vegetable broth
2 1/2 cups chopped cauliflower
3/4 cups white beans, drained
3 fresh thyme sprigs
salt & black pepper

Instructions

Prepare the vegetables: First, remove the ends and outer layer of leeks. Slice length wise in half and diced into small pieces. Then rinse diced leeks in a bowl of water. Dice yellow onion, and mice garlic cloves.
Sauté vegetables: In a large pot on low to medium heat, sauté diced leeks and onions in oil/butter for 5 minutes. Tip: always add a pinch of salt when sautéing vegetables. Each cooking process will be layered with flavor and it helps the ingredients "sweat" excess moisture.
Add aromatics: add minced garlic and thyme sprigs to sautéed vegetables, stir for 30 seconds. Tip: This simple step releases the aromatic properties of the ingredients, which in turn makes for a more complex, fuller-flavored soup.
Add rest of ingredients & simmer: Then add chopped cauliflower, vegetable broth, white beans, and salt & black pepper. Cover pot and let simmer for 12-15 minutes until cauliflower is soft. Use a fork to remove thyme sprigs.
Puree soup: Then either carefully transfer to a high-powered blender or use a hand-immersion blender to puree soup until creamy and smooth.
Taste and serve: Taste the soup before serving. Does it need more flavor? Add a pinch of salt until more flavors are drawn out. Need a little bit more of a kick? Add a pinch more of black pepper or a pinch of red pepper flakes. Serve and enjoy!

Notes

Extra Tips

Make in an instant pot: Add all of ingredients to instant pot (leave out butter/oil) and set pressure cooker on HIGH for 8-10 - quick release the pressure then puree as instructed.
Broth: use a high-quality organic vegetable broth or make your own with my instant pot homemade vegetable broth.
How to cut leeks: if you've never worked with leeks before use this step by step process to ensure prepping them is a success.
Butter or oil: to saute vegetables you can use vegan butter or oil for dairy-free or use regular butter instead.
Blenders to use: to ensure your soup is creamy and pureed I recommend a high-powered blender or a hand blender.

Nutrition