This soup super easy to make, healthy and incredibly delicious. You can top with chopped green onion, cracked pepper, and a little coconut cream and you have a beautiful, festive presentation.

Creamy Vegan Cauliflower & Leek Soup [Vegan, Gluten-Free]

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  • 3 tablespoons olive oil
  • 2 Large leeks, tough dark green tops removed, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, finely chopped
  • 1 large head of cauliflower, cut into 2-inch florets
  • 4 cups vegetable stock or enough to cover all your ingredients
  • 2 cups water
  • 1-2 bay leaves
  • Sea salt to taste
  • pinch coarse black pepper, for garnish
  • chopped green onion, for garnish
  • Coconut cream drizzled on top, for garnish


  1. In a large soup pot, heat the olive oil over medium-high heat. Add the garlic until soft, about 3 minutes.
  2. Add the leeks and celery to the pot and fry until soft about 5-6 minutes.
  3. Add the stock, water, cauliflower, and the bay leaf, then bring to a boil.
  4. Simmer 30 minutes or until the florets are tender, then discard the bay leaf.
  5. Puree the soup in a food processor until smooth.
  6. Garnish with cracked pepper, coconut cream and green onions.


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