This post contains affiliate links. Please see our disclosure policy.

Cauliflower Leek Soup
Why you’ll love this recipe
Benefits of Eating Cauliflower
Ingredients:
Variations and Substitutions
How to make Cauliflower Leek Soup:
Rachel’s Tips for Best Results
Serving Suggestions
Leftover Storage and Reheat Instructions
FAQ’s
More cauliflower recipes you’ll love:
Roasted Cauliflower Leek Soup Recipe

Cauliflower Leek Soup

This creamy cauliflower leek soup uses roasted cauliflower and other vegan ingredients to make the perfect low carb meal, side dish, or even meal prep recipe. It’s a soup everyone will love!

If you are looking for something with more protein, you may want to try our Chicken Cauliflower Soup next!

Why you’ll love this recipe

During the cold month, it is always nice to have a warm bowl of soup to cozy up with. Cauliflower is one of those veggies that is easy to work with and has great flavor. Plus, it goes great in soup which is probably why we have several cauliflower soup recipes like Creamy Cashew Cauliflower Soup and Roasted Cauliflower + Carrot Soup. Here are a few other reasons you will love this particular cauliflower soup:

Simple: Simple enough for a quick weeknight meal throughout the colder months, the flavor is SO creamy and rich.

Healthy: Cauliflower is a nutritional powerhouse rich in antioxidants, vitamins, and minerals your body needs. But this soup also contains leeks, which are another nutritious veggie, and if you are not vegan, adding bone broth really ups the protein and collagen power of this soup!

Low Carb: The high water based veggie content in this soup and the fact that it is made without any thickener like flour or cornstarch makes it not only low carb, but also gluten free.

Satisfying Flavor: This isn’t just your basic cauliflower soup. Instead, we take the flavors to the next level by roasting the cauliflower and adding the mild oniony flavor of the leeks.

Benefits of Eating Cauliflower

❓ What’s your favorite way to eat cauliflower? Mashed like potato? Transformed into pizza crust? Or, perfectly roasted then creamed into soup! Let us know below in the comments!

💡 Cauliflower has a lot going for it. Not only is it one of the most versatile veggies, but it also contains some of every vitamin you need, as well as a healthy dose of fiber.

💦 Not bad for a veggie that’s 92% water!

💪🏾 Cauliflower is rich in antioxidants, low in carbs and calories. PLUS it has protective qualities to guard against cancer and heart disease! It’s also a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.

✅ Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.

👩🏾‍🍳 It can be used a ton of different ways in your meals – steamed or roasted, turned into “rice,” mashed like potato, creamed for soup, or even shredded and used in bread and pizza crust!

REFERENCE: Healthline

Ingredients:

These are the clean ingredients that come together to make this Cauliflower Leek Soup both delicious and nutritious.

4 servings

1 large head of cauliflower (approx. 2-3 lbs), cut into florets
2 Tbsps olive oil, or avocado oil
sea salt and freshly ground pepper, to taste
1 leek, sliced
2 cups vegetable or chicken bone broth
2 cups unsweetened almond, cashew, or coconut milk
4-5 cloves fresh garlic, minced
4 oz freshly grated parmesan cheese
minced fresh parsley, to garnish
red pepper flakes, optional garnish

Variations and Substitutions

Use ANY milk of your choice. My personal favorite for this soup is unsweetened cashew milk or unsweetened coconut milk but any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here.

If you need to substitute the leeks, you could use onion or shallot.

Fun additions: Add a head of roasted garlic, top with a dollop of Greek yogurt, sprinkle with bacon bits (or vegan bacon bits)

How to make Cauliflower Leek Soup:

Step 1. Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.

Step 2. Place cauliflower florets onto your prepared sheet pan. Drizzle with oil and season with sea salt and pepper to your taste.

Cauliflower and olive oil on a sheet pan to make cauliflower leek soup.

Step 3. Roast for 25-30 min, or until cauliflower is tender and lightly browned/caramelized as shown in the video.

Roasted cauliflower for cauliflower and leek soup.

Step 4. Once finished, transfer your roasted cauliflower to a large stockpot then add in the leek, broth, milk, garlic, and parmesan.

Roasted cauliflower and other ingredients in a stock pot to make leek and cauliflower soup.

Step 5. Gently simmer over medium-low heat for 20-30 minutes or so, then blend with an immersion blender until smooth.

Garnish with fresh parsley and serve hot.

Creamy cauliflower leek soup in a white bowl.

Enjoy!

❤Rachel

Rachel’s Tips for Best Results

If you don’t have an immersion blender, you can carefully blend your soup in small batches, using a conventional blender.

Roasting the cauliflower first really takes this soup to the next level, so don’t skip this step!

Leeks can get sand in all those layers of leaves, so make sure to chop them, and then rinse them really well in a colander to get all that dirt out.

For a thinner soup, add more milk, and for a thicker soup add less.

Serving Suggestions

This roasted cauliflower soup is perfect on its own, but also goes well with other recipes.

Try adding another light dish like Crunchy Turkey Salad or Tomato and Artichoke Salad with this leek and cauliflower soup.

If you are looking for something a bit more substantial, then we suggest Easy Balsamic Chicken with Onions and Garlic, Beef and Zucchini Skillet, or Quick Chicken Arrabbiata Skillet.

And who can skip dessert when there are recipes like Healthy Magic Cookie Bars (Gluten and Dairy Free!) and Raspberry Swirl Fudge that are both made with healthy, clean ingredients.

Leftover Storage and Reheat Instructions

Leftovers of this soup will keep in the refrigerator for up to 4 days and in the freezer for up to 2 months. We recommend thawing the soup from frozen in the refrigerator overnight and then reheating in a saucepan on the stove or in the microwave. If separation occurs, stir it well, or use an immersion blender on the soup again.

Close up of roasted cauliflower soup in a bowl.

FAQ’s

Is this soup low cholesterol?

Absolutely! The use of plant based milk and the fact that there is no dairy or meat in this dish makes it low in cholesterol.

Could I add more protein to this soup?

Yes! A great way to add protein is with the addition of chicken, lean beef, tofu, or beans. As a matter of fact, you may want to try our Easy Chicken and Cauliflower Rice Soup in Just 30 Minute recipe.

Can I make this ahead?

This is a great soup to make ahead of time. Not only does it refrigerate and freeze well, but the flavors only get better with time. I actually love using this soup as a meal prep for the week.

Why was my cauliflower leek soup bitter?

Sometimes if you use the greenest part of the leeks, they can be bitter. Be sure to only use the light green/whiteish parts of the leeks and that should take care of the problem.