Dairy-free Leek Soup without Potatoes
Vegan leek and cauliflower soup recipe is deliciously creamy, super easy to make and so comforting. Say goodbye to heavy cream potato leek soup and hello to a lighter, healthier leek soup with no potatoes and no dairy.
Servings: 8 Servings
Calories: 116kcal
Ingredients
- 3 leeks washed and thinly sliced
- 3 ribs celery thinly sliced
- 1 small onion diced
- 2 large parsnips Trim, peel, chop.
- ½ teaspoon sea salt
- ½ teaspoon white pepper
- ½ teaspoon turmeric
- 3 cloves garlic roughly chopped
- 1 head Cauliflower roughly chopped
- 8 cups veggie stock
- 8 sprigs fresh thyme substitute 1 teaspoon dried thyme
- 1 Tablespoon light miso paste whisked into ½ cup warm water.
Instructions
- Prepare veggies: Slice leeks in half lengthwise and thoroughly wash and dry. Then thinly slice. Slice celery and dice onion. Peel, trim and chop parsnips. Roughly chop cauliflower. Smash garlic cloves to peel and then roughly chop.
- In a large stock pot, saute leeks, onion, celery, parsnips, salt, pepper, and turmeric over medium heat until veggies are soft. Use water, vegetable broth or olive oil, as you usually would.
- Stir in garlic until fragrant. Stir in the cauliflower and vegetable stock (if there's not enough to completely cover veggies, add enough water to cover) Add thyme sprigs, and bring to a boil.
- Reduce heat and bring to a simmer over medium heat for 20 minutes, until cauliflower is soft enough to pierce easily with a fork.
- Whisk miso into ½ cup warm water, then stir into the pot of soup.
- Remove thyme stems and puree soup with immersion blender or in batches using food processor or regular blender.
- Taste for seasoning, adding more S+P as needed.
- Garnish with sliced green onions, and crushed red pepper.
Notes
Optional garnish: Thinly slice shitake mushrooms. Saute with salt and pepper until chewy. Sprinkle onto each bowl of soup.
Vegetable broth: Nutritional information and taste is based on using my homemade vegetable broth, which has no added salt. If you buy store bought veggie broth, the nutritional information, including sodium content, will be different. Omit the added salt if you're using commercial broth.
How to store and freeze soup
- Store in the fridge in an airtight container for up to a week or the freezer for 3 months.
- Use wide mouth mason jars or freezer safe zip top bags.
- Soup will expand when it freezes. Leave 1-2" space to allow for expansion.
- Label containers with name of soup and date.
- Reheat on the stove over medium-low heat until heated through.
Nutrition
Serving: 1bowl | Calories: 116kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 295mg | Potassium: 458mg | Fiber: 7g | Sugar: 8g | Vitamin A: 613IU | Vitamin C: 48mg | Calcium: 59mg | Iron: 2mg