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A blue bowl filled with garlic cauliflower soup and topped with roasted cauliflower florets and parsley leaves.

Creamy Cauliflower Potato Leek Soup Recipe

Petranka
This Cauliflower Potato Leek Soup is rich, creamy, and packs layers of deep flavor! It's comforting, and filling, and is naturally vegan and gluten-free!
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Side Dish
Cuisine Gluten-free, Vegan
Servings 6
Calories 264 kcal

Equipment

  • Stovetop
  • Oven

Ingredients
  

  • 1 medium cauliflower head (chopped into florets, about 5 cups)
  • 1 whole head of garlic (with the bottom cut off)
  • 4 tablespoon olive oil, divided
  • 2 medium leeks, sliced
  • 1 teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 2 large potatoes, peeled and roughly chopped into 1-inch pieces
  • 3 springs fresh thyme
  • 2 bay leaves
  • 1 cup full-fat coconut milk canned, (or more if desired)
  • 4 cups vegetable broth (or more if needed)

Instructions
 

Roast the cauliflower and garlic

  • Preheat oven to 180C (356F). Add cauliflower florets to a baking dish. Drizzle 2 tablespoons olive oil and season with ½ teaspoon salt and ⅛ teaspoon black pepper. Add the garlic head in the middle of the tray, with the cut side up.
    1 medium cauliflower head, 1 whole head of garlic, 4 tablespoon olive oil, divided, 1 teaspoon salt, divided, ¼ teaspoon black pepper, divided
  • Roast for 25-30 minutes or until the cauliflower is golden and the garlic cloves are soft.

Make the soup

  • Heat 2 tablespoons of oil in a Dutch oven. Add leeks and season with a generous pinch of teaspoon salt, and sauté for 5-6 minutes.
    2 medium leeks, sliced, 1 teaspoon salt, divided
  • Next, add potatoes, vegetable broth, ¼ teaspoon salt, ⅛ teaspoon black pepper, and fresh thyme. Bring to a boil and simmer on medium-low heat for 20-25 minutes or until the potatoes are soft.
    2 large potatoes, peeled and roughly chopped into 1-inch pieces, 3 springs fresh thyme, 4 cups vegetable broth, 2 bay leaves
  • Peel the garlic cloves and add them to the pot, alongside the roasted cauliflower. Continue simmering for 10 more minutes to ensure that all of the veggies are cooked through.
  • Remove the thyme. Using an immersion blender, blend the soup until creamy and smooth. (If are using a standard blender it's important to let the soup cool a bit before transferring it. Don't fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).
  • Add coconut milk, and any additional water or vegetable broth to the soup if you need to thin it out. Taste and adjust the flavor if needed, adding more salt for saltiness, black pepper to taste, or more coconut milk if you like it creamier. Serve!
    1 cup full-fat coconut milk

Notes

Storage
  • Fridge: Let soup cool to room temperature. Transfer to a container with a lid. Store in the fridge for up to 5 days.
  • Freezer: Let soup cool to room temperature. Transfer to a freezer-safe container with a lid. Freeze for up to 6 months. Let thaw overnight in the fridge before serving.
To reheat
  • Stovetop: Add soup to a pot and heat over medium heat for 5 minutes or until warm. Add a splash of water if it's too thick.
  • Microwave: Transfer soup to a bowl and microwave for 1-2 minutes or until warm.

Nutrition

Serving: 1servingCalories: 264kcalCarbohydrates: 28gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 572mgPotassium: 653mgFiber: 5gSugar: 7gVitamin A: 526IUVitamin C: 55mgCalcium: 91mgIron: 2mg
Keyword cauliflower soup, potato leek soup, potato leek soup recipe, roasted cauliflower soup
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