For a richer flavor, roast the cauliflower florets before adding them to the soup. If you don't have fresh parsley, dried parsley can be used, but fresh is preferred for its brighter flavor. A touch of lemon juice or apple cider vinegar can brighten the flavors of the soup at the end. For a spicier kick, add a pinch of red pepper flakes along with the other spices. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Kat's Cauliflower Leek Soup
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS18
A velvety smooth and subtly spiced cream of cauliflower soup, enriched with the delicate flavor of leeks and a touch of coconut milk for a dairy-free indulgence. Perfect for a cozy night in or an elegant starter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Fiber5 g
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Protein5 g
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Saturated Fat9 g
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Sodium205 mg
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Sugar6 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGently heat coconut oil and olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add the leeks and garlic and cook, stirring occasionally, until the leeks are softened and translucent, about 5 minutes. Be careful not to brown the garlic.
02
StepIntroduce the chopped cauliflower, carrots, and potato to the pot. Stir well to coat the vegetables with the oil mixture. Continue to cook, stirring occasionally, until the vegetables begin to soften slightly, approximately 20 to 30 minutes.
03
StepPour the vegetable broth into the pot, ensuring the vegetables are submerged. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and allow the soup to simmer until all the vegetables are completely tender and easily pierced with a fork, around 10 to 20 minutes.
04
StepCarefully transfer the soup mixture to a high-speed blender, filling it no more than halfway full at a time. Secure the lid tightly and pulse a few times to begin, then blend on high speed until completely smooth and creamy. Repeat in batches until all the soup is pureed.
05
StepReturn the pureed soup to the pot and warm over low heat. Stir in the coconut milk, black pepper, nutmeg, and allspice. Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
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RECIPE REVIEWS
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Dortha Hermann
Jun 9, 2025The spices add a lovely warmth and depth of flavor.
Beryl Durgan
Jun 2, 2025Easy to make and perfect for a weeknight meal.
Edgardo Oreillyconnelly
May 15, 2025My kids even loved it! A great way to sneak in some extra veggies.
Bret Zieme
Apr 27, 2025This soup is so creamy and delicious, I can't believe it's dairy-free!
Monty Reynolds
Apr 23, 2025I roasted the cauliflower first and it made a huge difference!