Creamy Cauliflower Leek Soup (Gf, V)


  • 2 Tbsp olive oil

  • 1 onion, diced

  • 3 leeks, sliced

  • 3 celery stalks, diced

  • 1 head cauliflower, chopped

  • 8 cups vegetable broth

  • 1 cup almond milk (or milk of choice)

  • 3 bay leaves

  • 2 tsp salt

  • 1 tsp white pepper

  • 1/2 tsp oregano

  • 1/4 tsp rosemary

  • 1/4 tsp thyme

  • 1 1/2 Tbsp nutritional yeast

  • 1 lemon, juiced

  • 1 tsp lemon zest

  • sprinkle cayenne pepper


  1. Cook the onion, leeks, and celery in a pot with olive oil until they begin to caramelize.

  2. Add the vegetable broth, cauliflower, and bay leaves. Let simmer until the cauliflower is cooked through and very tender.

  3. Remove the bay leaves and set aside. I like to add them back in at the very end so the soup can soak up even more flavor!

  4. Add the remaining ingredients- almond milk, salt, pepper, oregano, rosemary, thyme, nutritional yeast, cayenne pepper, lemon juice, and lemon zest. Mix together with an immersion blender until smooth. If you don't have an immersion blender you could pour the soup into a regular blender as well.

  5. Stay warm and enjoy! :)

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