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!
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.