Description
A silky-smooth, cozy, and nourishing vegan soup made with cauliflower, leeks, white beans, and thyme. Dairy-free but lusciously creamy, this soup is perfect for chilly days and comes together in just 30 minutes.
Ingredients
Units
Scale
- 3 leeks, cleaned and chopped
- 1 yellow onion, diced
- 2 large garlic cloves (or 3-4 small), minced
- 3 1/2 cups vegetable broth
- 2 1/2 cups chopped cauliflower
- 3/4 cup white beans (canned, drained and rinsed)
- 3 fresh thyme sprigs
- Salt & freshly ground black pepper
- Olive oil or vegan butter (for sautéing)
Instructions
- Trim and dice the leeks, rinse thoroughly to remove grit. Dice the onion and mince the garlic.
- In a large pot, heat 1–2 tablespoons olive oil or vegan butter over medium-low heat. Add leeks and onion with a pinch of salt. Sauté for about 5 minutes until soft and translucent.
- Stir in garlic and thyme sprigs. Cook for 30 seconds until fragrant.
- Add cauliflower, vegetable broth, white beans, salt, and pepper. Simmer covered for 12–15 minutes until cauliflower is fork-tender.
- Remove thyme sprigs. Blend the soup with an immersion blender or in batches using a high-speed blender until smooth and creamy.
- Taste and adjust seasoning. Add red pepper flakes for a touch of heat if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave. Add a splash of broth if the soup thickens too much. Garnish with olive oil, fresh thyme, or croutons for added flair.
Nutrition
- Serving Size: 1 bowl
- Calories: 170
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
