"Vegan Leek Soup without potatoes is light and satisfying, flavorful and delicious."
- Debra Klein
Leeks, cauliflower, parsnips, celery, onion, miso, garlic, veggie broth, fresh herbs and spices.
Wash and dry leeks. Thinly slice. Dice onion, peel and dice parsnip, rough chop cauliflower
Saute leeks, onions, celery and parsnips with turmeric, salt and pepper. until softened.
Mix in garlic, then add cauliflower, veggie broth and fresh thyme. Simmer uncovered for 20 minutes.
Use an immersion blender to puree the leek soup into a creamy dairy-free veggie soup blend.
Or for a velvety smooth texture, transfer to a high speed blender.
Garnish with fresh herbs, sauteed shitake mushrooms or thinly sliced scallions. Sprinkle on crushed red pepper for some spice.