Cream of Cauliflower Leek Soup (plant-based, gluten-free)

5 from 7 votes
On a brisk winter day, there’s nothing like a warm bowl of creamy cauliflower leek soup with apples and almonds to comfort and nourish.
Everyone went back for seconds, so that’s as good an endorsement as any. 🙂
Today I'm reminded of a beautiful saying by zen Buddhist monk Thich Nhat Hanh:
There is no way to love.
Love is the way.
There's nothing to wait for, nothing that needs to change before we can love or be loved or find love.
Love is always inside us. If we sit and breathe into our hearts and tap into that endless source, then love will fill us up, flow out to the people around us, and guide our path forward.
I have it taped up on my wall by my desk as a daily reminder: Love is the way. ❤️
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Soup
Cuisine Estonian, Vegan
Keyword cauliflower, dairy-free, gluten-free, plant-based, soup

Ingredients

  • 1 Tbsp olive oil
  • 1 leek, chopped (green parts too!)
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 cauliflower, chopped into small pieces
  • 1 apple, diced
  • Water to half-cover the veggies (start with 1-2 cups)
  • ¼ cup almond butter or tahini
  • Salt and pepper to taste

Directions 

  • Chop up all the veggies.
  • In a large pan, heat the olive oil over medium heat, then add the leeks, onions, and garlic. Cook for 5 minutes, stirring occasionally, until the onions are soft, then add the cauliflower and apple and cook for a few minutes more.
  • Add water to halfway cover the veggies and bring to a boil. Reduce the heat once it starts to boil and simmer for about 10 minutes with a tight-fitting lid, until you can stick a fork into the cauliflower pieces easily.
  • Stir in the almond butter, then scoop out the veggies into a blender (I had to do two blender batches). You may need to add a little bit more water to be able to blend it into a smooth soup.
  • Pour into a medium-sized pot. Taste to adjust salt and pepper if needed. Serve as a warming appetizer to dinner, or as a lunch in itself. This soup reheats nicely too, if you have leftovers – just gently heat over the stove or microwave a bowl for yourself. So good!
Notes
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! 
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8 thoughts on “Cream of Cauliflower Leek Soup (plant-based, gluten-free)”

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