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The soup in two bowls with bread on the side.
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Cauliflower leek potato soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins
 

This one-pot Cauliflower leek and potato soup is creamy and full of flavor from just a few, budget friendly ingredients. It is also healthy and dairy-free by using coconut milk instead of heavy cream.

Servings: 6 servings
Author: Helena
Ingredients
  • 2 tablespoon olive oil
  • 1 large leek, washed and chopped
  • 4 garlic cloves, minced
  • 1 ½ pounds (700g) yukon gold or russet potato, peeled and cut into chunks
  • 1 (800g) head of cauliflower, washed and cut into florets
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • 4-5 cups vegetal broth
  • 1 14 oz (400g) can full fat coconut milk
Instructions

  1. Heat the oil in a large soup pot or dutch oven, sauté the leeks until soft, for about 5 min, stirring often. Add the minced garlic and spices and sauté for another minute or until fragrant.

  2. Add the stock, potatoes, cauliflower and coconut milk to the pot and bring to a simmer. Cook for about 15 minutes, or until the potatoes and cauliflower are soft and cooked through. Add more broth if needed.

  3. Take the soup off the heat and remove the bay leaves. Blend the soup until smooth and creamy, using an immersion blender. If the soup is too thick, add a little more broth or heavy cream if desired. Salt and pepper to taste.

  4. Serve hot with optional toppings like a drizzle of coconut milk and fresh chopped parsley or thyme.