Creamy Cauliflower and Leek Soup

Allie is the blogger behind Miss Allie’s Kitchen, a food blog dedicated to creating whole and healthy recipes to inspire home cooks. She strives to create simple, quick and nutrient dense recipes for real life!

The weather may still be chilly, but those warmer days spent basking in the sun (with SPF 30+, of course) are drawing nearer and nearer. The secret to glowing skin really does come from within, and there’s nothing that supports you better than a diet rich in plant-based powerhouses.

Cozy up to a big bowl of this Creamy Cauliflower and Leek Soup packed with veggies and healthy fats geared toward supporting your immune system through the rest of the winter and giving those cells what they need for a glow that’s lit from within.

Although leeks are traditionally paired with potatoes in a creamy and rich soup, why not lighten things up and marry the leeks with a nutritional superstar – the cauliflower. High in Vitamin C, Vitamin K, Folate and Vitamin B6, the cauliflower does more than add a creamy texture in this dish.

Making this soup couldn’t be simpler. You’ll cook and steam the vegetables in rich vegetable stock, blend them together in a food processor or blender and add a can of creamy coconut milk to support the silky texture. The addition of thyme rounds out the rustic flavor to create a soup that will become one of your favorite winter staples!


3 leeks
1 cauliflower head
1 onion
64oz. unsalted vegetable stock
1 Tbsp. ghee or vegan butter (use vegan butter for a fully plant based/ vegan recipe)
14oz unsweetened, full-fat coconut milk
3 tsp. salt
½ tsp. of thyme
½ tsp. of pepper


Begin by preparing your vegetables. Chop the bottom of the leeks off, where the roots are, and separate all of the leaves. Place the leaves into a colander, and rinse well. Leeks can be very sandy and dirty; you’ll want to make sure they are thoroughly rinsed. Wash off the cauliflower head and lay everything on a towel to dry.

Roughly chop the leeks and onion and remove all of the cauliflower florets from the head. Heat a large stock pot over medium high heat and all the ghee or vegan butter. Once hot, pour in the vegetables and allow them to sizzle and soften for 5-8 minutes.

Pour in the vegetable stock, salt, thyme and pepper. Bring the mixture to a boil, reduce to a simmer and let cook for 15 minutes. Turn the heat off and ladle the soup into a separate bowl. You’re going to blend/ process the soup in batches to avoid a mess, and then add it back into the stock pot when smooth. When all of the soup has been blended and poured back into the pot, turn the burner to medium and add the coconut milk.

Cook for an additional 10 minutes, turn the heat off and serve! Top with a drizzle of olive oil, chopped pistachios and red pepper flakes for an extra kick!

Prep time: 10 minutes
Cook time: 25
Total time: 35 minutes
Serves: 6-8

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