Vegan Recipes
Cauliflower and Leek Soup
Contributor: Dr. Rashmi Chadha
8 servings
a
Ingredients and preparation
2 tablespoons vegan butter or 2 tablespoon olive oil (or 1 of each)
1 shallot, roughly chopped
1 large leek - washed, chopped, washed again
1 cauliflower (including stalks) - washed, roughly chopped
1 large or 2 medium potatoes (not floury ones!) - roughly chopped
4 cups vegetable stock (can use vegetarian “no chicken” soup base if you want)
2 tablespoons vegan cream cheese (optional)
6 tablespoons nutritional yeast powder (or more if you want a “cheesy” taste)
¼ teaspoon dried thyme (not much, or it will be bitter)
Salt and pepper
Method
- On medium heat, melt vegan butter in a saucepan. (If using olive oil, warm this in saucepan)
- Fry shallot for a few seconds to soften.
- Add chopped leeks. Soften down for 5 minutes, stirring to prevent burning.
- Add cauliflower, potato and stock. Ensure stock is covering the vegetables by at least 2 cm. Bring to a boil and then simmer until potatoes are soft.
- Add dried thyme. Cook on lower heat for another 2 minutes.
- Remove from heat and carefully blend to velvety consistency with either an immersion blender or a food processor.
- Add nutritional yeast and vegan cream cheese.
- Season with lots of black pepper and salt (if needed).
- Serve with warm bread.