A good cream soup shouldn't require actual cream to earn that description. This version gets its silky texture from cauliflower itself, blended until smooth with sautéed leeks, garlic, and cashew milk in place of dairy. The result is rich, warming, and genuinely satisfying without feeling heavy afterward. Leeks bring a mild sweetness that balances the earthiness of the cauliflower, and a finishing pinch of nutmeg ties everything together in a way that feels intentional rather than accidental. Cauliflower is an excellent source of choline, vitamin C, and fiber, and its naturally starchy texture means it blends into a thick, creamy texture without any flour or thickener. This soup works as a weeknight dinner alongside a simple salad, a light lunch on its own, or the kind of thing you make on Sunday and eat all week. Snipped chives on top are optional but worth it.
A creamy, vegetarian soup recipe.
Shopping List:
- 2 tbsp. olive oil
- 2 leeks chopped - white and light green parts only
- 2 cloves of garlic chopped
- 1 medium head of cauliflower, chopped
- 6 cups vegetable broth
- 1 cup unsweetened cashew milk
- 1 tsp. nutmeg Snipped chives (optional)
- Sea salt and ground pepper to taste
Mixing your Goods:
Sauté the leeks, garlic and olive oil in a large soup pot on medium heat until soft. Add the vegetable broth and cauliflower, then simmer for about 30 minutes, or until the cauliflower is completely cooked and tender. Add the cashew milk and to the soup. Blend the soup in batches in a high speed blender. Transfer back to the pot, add nutmeg, sea salt, and fresh ground pepper to taste. Garnish with additional nutmeg and fresh snipped chives if desired.