Ingredients
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 2 leeks, sliced thin (only the white part)
- 1 large head or 2 small heads cauliflower, about 1.5 lbs. (fresh recommended, but frozen will work)
- 4 cups chicken or vegetable stock (use vegetable stock to keep vegan)
- 1 teaspoon dried thyme
- 3-5 cloves roasted garlic, optional
- ½ of 1 fresh lemon
- Salt + pepper, to taste
- Prosciutto or bacon, sautéed until crunchy + crumbled up (skip this to keep vegan)
- Green onions, sliced
Recipe Description
This Cauliflower Leek Soup tastes just like potato leek soup – it’s incredibly flavorful and super creamy without ANY dairy needed! Made in just 30 minutes, this Paleo + Whole30-approved soup will definitely warm you up and satisfy – it’s also easily made vegan. To blend the cauliflower leek soup into luscious creamy goodness, you can put the soup in your blender or use an immersion blender and blend right in the pot! For garnish, a sprinkle of crispy prosciutto and fresh green onions are the perfect pairing.
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