Creamy Leek Soup Without Potatoes - 30 Minutes

This silky-smooth leek soup without potatoes is made in under 30 minutes using just 6 simple ingredients (plus seasoning)

Course Appetizer, Main Course, Soup

Cuisine French

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 168kcal

Author Tajda Ferko

Equipment

Cooking scales or cups
Knife & chopping board
Large pot & spatula
Any type of blender

Ingredients

Soup

4 cloves garlic sliced
1 medium-sized head of cauliflower weighing about 9 oz / 240g
2 medium-sized leeks weighing about 11 oz / 330g in total
1 tablespoon olive oil
4 cups vegetable stock hot
⅓ cup long-grain white rice

Seasoning

black pepper to taste
1 teaspoon onion powder
½ teaspoon dry thyme

Optional toppings

roasted seeds sunflower, hemp, pumpkin
soy cream

US Cups - Metric

Instructions

Prepare your veggies - slice the garlic, cut the cauliflower into florets, and slice & wash the leeks. Make sure to remove any dirt left between the leek layers.
4 cloves garlic, 1 medium-sized head of cauliflower, 2 medium-sized leeks
Heat up oil in a large pot on medium heat. Add leeks and garlic and saute until soft, about 10 mins.
2 medium-sized leeks, 1 tablespoon olive oil, 4 cloves garlic
Add cauliflower, vegetable stock, rice & seasoning and turn up the heat. Bring to a boil & then let simmer until cauliflower is tender & the rice is cooked - approx. 10 to 15 minutes.
4 cups vegetable stock, ⅓ cup long-grain white rice, black pepper to taste, 1 teaspoon onion powder, ½ teaspoon dry thyme
Blend the soup either in a benchtop blender or using an immersion blender. The longer you blend, the creamier & silkier the soup will be.
Serve immediately with a swirl of soy cream & crunchy roasted seeds.

Notes

Serves 2 large or 4 small portions. Feel free to adjust the portion sizes by toggling the serving size above the ingredients list.

Tip 1 - Prepare ahead to make the cooking process as smooth as possible. Measure out, clean & slice all your veggies beforehand. Make sure you've got hot veggie stock & a blender on hand.

Tip 2 - Don't mince the garlic, it will burn. Simply slice it instead. You don't need to be super precise. We’ll blend it later so the bigger chunks won’t matter.

Tip 3 - Cooking time varies depending on the type of rice you're choosing. For example, wholegrain, black, and wild rice will take longer than white rice.

Too thick? Add more vegetable stock & mix again.

Too thin? Let it boil for longer so that more water evaporates. You could also add more cauliflower or thicken it with a cornstarch slurry (cornstarch mixed in with cold water).

To store - Pour any leftovers into an airtight container. Keep in the fridge for 2-3 days.

To freeze - Let the soup cool down, then transfer a single portion to a freezer-safe container. Keeps well for 2-3 months. Let the soup thaw at room temperature or in the microwave before heating it up until piping hot & serving. I like to give the soup another quick blend after defrosting it to revive the creamy texture.

The nutritional information given is an estimate only.

Nutrition