Creamy Cauliflower & Leek Coconut Soup
Soup season is here, and this soup is not only delicious, but it can also help you fight off the flu. Leeks are high in fiber, reduce inflammation, and improve digestion, while cauliflower is rich in vitamin C.
What makes this soup exceptionally creamy are the leeks and canned coconut milk. I use the entire leek (both white and green parts), including the “stems”. For cooking, I used a Le Creuset, but any deep soup pot will work as long as it comes with a lid to cover the soup while simmering. When it came to seasoning, I added quite a bit of garlic powder. If you prefer more fresh garlic, I suggest doubling the amount mentioned below.
To serve, I topped it with roasted chickpeas that I cooked in the air fryer at 400°F for 15 minutes, shaking them halfway through—the oven will also work just fine at this temperature. For the chickpeas, I mixed olive oil, salt, pepper, paprika, and chili powder, but feel free to coat them with any spices you like.
Creamy Cauliflower & Leek Coconut Soup
Ingredients
Soup Base
- 1/4 cup olive oil
- 2 large leeks use both green & white parts
- 1 large cauliflower head cut into florets
- 3 cups vegetable broth low sodium
- 2 cups canned coconut milk
- 6 cloves garlic chopped
- 1 tbsp cumin
- 1 tbsp nutmeg
- 1 tsp red chili flakes
- salt and pepper to taste
- 3/4 cup vegan parmesan plus more for serving
Garnishing
- 1 cup roasted chickpeas coat in olive oil, salt, pepper, paprika, and chili powder
- 1 cup chopped cilantro
Instructions
- Over medium-low heat, add olive oil to a soup pot. Once oil is hot, add chopped garlic. If roasting chickpeas, coat with olive oil and desired seasoning then bake in oven or air-fryer for 15 mins at 400F flipping halfway.
- While garlic is cooking, wash your leeks well – dirt tends to stick to leeks in grocery stores. Chop the entire part of the leeks then and add to soup pot. Stir in cumin, nutmeg, red chili flakes, salt and pepper. Cover and cook for about 10 minutes until leeks have softened.
- Chop the cauliflower head into florets. Once the leeks are soft, add cauliflower to soup pot and pour in canned coconut milk and veggie broth. Stir to combine. Cover and cook for 25 minutes, stirring occasionally.
- Once soup is ready, remove lid and adjust seasoning where needed. Transfer the soup to a blender, add parmesan cheese, and blend until smooth. It should be similar to a pureeé. If wanting a thinner soup, you can add more canned coconut milk or veggie broth.
- Divide into serving bowls and top with roasted chickpeas, chopped cilantro, and vegan parmesan.
