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–+ servings
Amanda Patel

Cauliflower Potato Leek Vegetable Soup

This cozy cauliflower–potato–leek soup blends mellow sweetness, light creaminess, and hearty texture into a smooth, elegant bowl. Ideal for meal prep and naturally vegan, gluten-free, and dairy-free, it’s weeknight-ready comfort with a clean finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 bowls
Course: Soup
Cuisine: Gluten-Free, Vegan
Calories: 164
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil (plus more for finishing)
  • 3 large leeks, white/light green only, sliced and rinsed
  • 2 cloves garlic, minced
  • 1 head cauliflower, cut into small florets (about 6 cups)
  • 2 medium Yukon gold potatoes, peeled and diced
  • 4.5–5 cups low-sodium vegetable broth
  • 1 bay leaf
  • 3/4 tsp kosher salt, divided (adjust to taste)
  • 1/2 tsp black pepper, plus extra to finish
  • 1–2 tsp lemon juice
  • 2 tbsp chopped chives

Equipment

  • Dutch oven or soup pot 5–6 qt for even simmering
  • immersion blender Best for blending hot liquids safely
  • cutting board
  • chef's knife
  • ladle
  • measuring cups and spoons

Method
 

  1. Heat oil in a Dutch oven over medium heat. Add sliced leeks and ½ tsp salt. Cook 6–8 minutes until soft and translucent.
  2. Add garlic and stir for 30 seconds until fragrant.
  3. Add cauliflower, potatoes, bay leaf, pepper, and 4½ cups broth. Stir and bring to a simmer.
  4. Partially cover and simmer for 15–18 minutes, until vegetables are fork-tender.
  5. Remove bay leaf. Blend soup until smooth using an immersion blender or in batches in a countertop blender.
  6. Adjust texture with remaining broth if needed for desired consistency.
  7. Stir in lemon juice and adjust salt and pepper to taste.
  8. Ladle into bowls. Garnish with chives, pepper, and a drizzle of olive oil. Serve hot or chilled.

Nutrition

Calories: 164kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 510mgPotassium: 750mgFiber: 4gSugar: 5gVitamin A: 45IUVitamin C: 72mgCalcium: 46mgIron: 2mg

Notes

Finish with chives, lemon, and olive oil for brightness. For a richer texture, blend in unsweetened plant yogurt after cooking. Serve hot or chilled. Pairs well with roasted carrots, a lemony salad, or warm flatbread. Freeze up to 3 months.

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