Easiest Cauliflower Leek Soup (30 Minutes)
A quick and creamy cauliflower leek soup that's perfect for a cozy meal in just 30 minutes.
Ingredients
Vegetables
- 1 large head cauliflower (4 to 5 cups of florets)
- 2 large leeks
- 2 Tbsp olive oil (30 mL)
- 4 cloves garlic (minced)
- 1 Tbsp Italian seasoning
- 4 cups vegetable broth (1 L)
- ½ cup cream cheese (can use vegan)
- hot water as needed hot water (for consistency)
Instructions
- Cut cauliflower into florets and slice leeks from white to light green. Discard dark green ends.
- Heat olive oil in a large pot, add leeks and garlic, and cook until tender, about 5-7 minutes.
- Add cauliflower, Italian seasoning, and vegetable broth. Cover and simmer until cauliflower is tender, about 15 minutes. Stir in cream cheese.
- Puree the mixture until smooth using an immersion blender or carefully transfer to a blender, leaving lid cracked.
- Add hot water to reach desired consistency. Season with salt and pepper. Serve warm with toppings.
Notes
For a vegan version, use vegan cream cheese and vegetable broth.