🥣 Cauliflower Potato and Leek Soup Recipe
Creamy cauliflower potato and leek soup that's naturally vegan and silky smooth without any cream. Topped with crispy vegan bacon, smoked paprika, and spring onion for the ultimate cosy autumn comfort bowl.
Ingredients
- 1 tablespoons oil
- 2 leeks whites and greens (2 leeks = 300g)
- 4 cloves garlic
- ½ small carrot optional (½ small carrot = 20g)
- 1 medium potato floury/starchy is best; I use Maris Piper or King Edwards
- 200 g cauliflower florets
- 2 vegetable bouillon cubes
- 1 litre water
- ground sea salt to taste
- finely ground black pepper to taste
To Garnish the Soup
- ¼ teaspoon smoked paprika to garnish
- 1 spring onion finely sliced, to garnish
- 1 tablespoon oil to cook the vegan bacon
- 4 rashers vegan bacon
Instructions
- Begin by cleaning your leeks. Cut the leeks in half lengthways, then into small pieces. No need to discard the greens (they add great flavour; let's reduce food waste). Place the chopped leeks into a large glass bowl and wash thoroughly to remove any lingering dirt. Drain and set aside.
- Similarly, peel and prep your garlic, carrot, potato, and cauliflower. Try to make all the vegetables the same size for even cooking.
- Add 1 tablespoons oil to a large saucepot/pot over medium heat. Add 2 leeks (chopped and cleaned), plus 4 cloves garlic (crushed and roughly chopped). Sauté the mixture for a few minutes, until softened, aromatic, and slightly golden at the edges.
- To the same pan, add ½ small carrot (chopped), 1 medium potato (chopped), and 200 g cauliflower florets. Mix into the aromatics and cook for another minute.
- Add 2 vegetable bouillon cubes and 1 litre water (boiling) to the same pan. Alternatively, you can use 1 litre of vegetable stock.
- Let the soup simmer and bubble away happily until the vegetables are tender and soft, around 30 minutes.
- Use an immersion stick blender to blend everything until smooth. Alternatively, let the mixture cool, transfer to a stand blender, and pulse until smooth, then transfer back to the pan.
- Season the soup with ground sea salt to taste (if your stock isn't low-sodium, it may not need extra salt) and ffinely ground black pepper to taste.
- Meanwhile, in a small saucepan, heat 1 tablespoon oil over a medium high heat. Add 4 rashers vegan bacon, cut into small pieces, and fry until golden, around two minutes.
- Serve your cauliflower potato and leek soup in bowls. Garnish the bowls with ¼ teaspoon smoked paprika, 1 spring onion (finely sliced), and vegan bacon (split evenly between the bowls).
Notes
*This recipe serves 4-6 people as-written, depending on your serving size.
Equipment
Nutrition
Calories: 108kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 0.01mgSodium: 266mgPotassium: 332mgFiber: 2gSugar: 2gVitamin A: 1253IUVitamin C: 28mgCalcium: 41mgIron: 1mg
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