Description

This vegan cauliflower potato leek soup has only 5 ingredients, is ridiculously simple to make, and uses leeks in their entirety.

Ingredients

Scale

4 tablespoons extra virgin olive oil, divided
2 small leeks (about 12 ounces)
1/2 teaspoon fine sea salt
4 garlic cloves, minced
2 medium Yukon Gold potatoes (about 1 pound), peeled and cut into 1-inch chunks
1/2 small head of cauliflower, cut into florets (about 3 cups)
4 cups vegetable broth
Freshly ground black pepper, to taste

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Instructions

Cut the dark green parts away from the leeks and save for later. Halve the white and light green parts lengthwise, and thinly slice into half-moons.
Clean the sliced leeks thoroughly in a salad spinner, or by swirling them vigorously in a bowl of water, to release the sand from between the layers.
Heat 2 tablespoons oil in a large pot or Dutch oven over medium heat. Add the cleaned leeks and 1/2 teaspoon salt. Cook, stirring frequently, until the leeks are soft and lightly golden, about 10 minutes. Don’t let the leeks brown; if they’re cooking too quickly, turn the heat down.
Add the garlic to the pot and cook for 30 seconds more.
Then add the potatoes, cauliflower, broth, and a few grinds of pepper. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and gently simmer covered until the vegetables are tender, about 20 minutes.
Meanwhile, if making the leek garnish, slice the dark leek greens very thinly and clean them the same way as step 2. Drain well.
Heat the remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add the leek greens to the skillet, and cook until dark brown and crispy, 12 to 15 minutes. Resist the urge to stir too often for optimal browning. The leeks will crisp up as they cool.
When the soup is ready, using an immersion blender, purée it until completely smooth. (See below for upright blender instructions.) Season to taste with salt and pepper.
Serve the soup topped with the crispy greens. (Store leftovers in an airtight container in the fridge and eat within 3 days. For longer storage, freeze the soup for up to 3 months.)

Notes

If using a standard upright blender, purée in two batches. Remember to take out the removable center of the lid beforehand and cover the opening loosely with a kitchen towel while blending. If the steam gets trapped inside, the lid will blow off, and you’ll have hot soup all over your kitchen.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 190
Sodium: 60 mg
Fat: 7.1 g
Carbohydrates: 30 g
Fiber: 5.8 g
Protein: 3.4 g