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Gluten-Free & Vegan Roasted Cauliflower & Leek Soup Recipe

This gluten-free and vegan roasted cauliflower and leek soup recipe is hearty and filling, but not too creamy or decadent. The flavors of the roasted vegetables shine through to make it satisfying and comforting on a chilly day.

Roasted Cauliflower and Leek Soup in Bowl

I've always wanted to have my own cauliflower soup recipe in my back pocket, and I have worked on this one for years to get it just to my liking! The vegetables are the star, so it's both vegan and gluten free.

Pairings/Garnishes: I like to pair it with crackers topped with vegan ricotta cheese, beets, thyme and balsamic vinegar. Or, sometimes I top it with kale chips and pine nuts. You can also air fry some chickpeas and toss them with olive oil, salt, pepper and thyme, and toss them on top.

How to prepare the leeks: I do want to note that fresh leeks are quite dirty. To clean them, slice off the dark green leaves as well as the bottom, then slice the light green and white parts into thin rings. Place the sliced leeks into a bowl and fill it with water. The sandy dirt will fall to the bottom.

Note: I altered this recipe from this roasted cauliflower leek soup on the Love & Lemons blog. I am a huge fan of their blog and cookbooks, which are very produce forward. The main differences are that I increased the cauliflower, decreased the leeks, used vegetable broth instead of water (for more flavor), used thyme instead of marjoram, added nutritional yeast for some umami flavor, and increased the number of cashews a bit for more plant-based creaminess.

How to Make Gluten-Free & Vegan Roasted Cauliflower & Leek Soup

Collage about making roasted cauliflower and leek soup
VEGAN & GLUTEN-FREE ROASTED CAULIFLOWER & LEEK SOUP RECIPE

Gluten-Free & Vegan Roasted Cauliflower & Leek Soup Recipe

Yield: 4-6
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

This gluten-free and vegan roasted cauliflower and leek soup recipe is hearty and filling, but not too creamy or decadent. The flavors of the roasted vegetables shine through to make it satisfying and comforting on a chilly day.

Ingredients

  • 1 head cauliflower, chopped
  • 1-2 leeks, white and very light green parts, chopped (about 1 to 1½ cups)
  • 2-3 garlic cloves
  • ¾ cup raw cashews
  • 1 ½ teaspoons miso paste or salt
  • 1 tablespoon thyme
  • 4 cups vegetable broth
  • 2 tablespoons olive oil or white truffle oil
  • ¼ teaspoon paprika or smoked paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons nutritional yeast

Instructions

  1. Preheat the oven to 400 degrees.
  2. Spread the cauliflower and leeks on a baking sheet. Season them with olive oil, salt and pepper, and roast for 20-25 minutes, rotating halfway through. Remove them when they are starting to appear golden brown.
  3. Meanwhile, add the cashews to a saucepan and cover them with water. Boil them until the water has evaporated, then place the boiled cashews in a large blender.
  4. Add to the blender the roasted veggies, thyme, garlic, miso paste, lemon juice and 2 cups vegetable broth. Blend until pureed.
  5. Add the 2 tablespoons of oil, paprika, and the remaining 2 cups vegetable broth. Blend again until pureed.
  6. Pour into a medium saucepan and heat over low to medium heat until the soup is warm, about 5 minutes. Stir in the nutritional yeast, salt and pepper. Garnish with extra thyme leaves and/or extra fresh leeks.
  7. Optional: add a drizzle of olive oil or white truffle oil to each bowl.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 618mgCarbohydrates: 16gFiber: 4gSugar: 5gProtein: 7g


Editors' Pick


Editors' Pick

Also, since this is a blog “where books meet lifestyle,” I always pair my posts with books. Since I altered this gluten-free and vegan roasted cauliflower and leek soup recipe from the Love & Lemons blog, I am pairing this recipe with their cookbooks (also two of my favorite cookbooks), The Love & Lemons Cookbook and Love & Lemons Every Day. As I mentioned earlier, these cookbooks are very produce forward. They are my go-to's when I get a piece of produce with which I really want to do something special but am not sure which direction to go.

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And if you enjoy vegan food, check out more of my simple vegan soup recipes:


Lastly, pin this gluten-free and vegan roasted cauliflower and leek soup to Pinterest because you can refer back to it later.

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