This is my famously creamy and very delicious cauliflower leek soup. I make it without oil, but feel free to sauté in oil if you prefer. Also, I like using water in this recipe as opposed to vegetable stock because I think it keeps the flavors simple and crisp.
Remember, cooking is an art not a science. Cauliflower heads differ in size. And so do leeks for that matter. Don’t worry about being exact, it will be delicious no matter what!
1 medium head of cauliflower
1 smallish onion
1 regular size leek
1 big clove of garlic
1 cup cashew milk, homemade is best
2 cups filtered water
Salt, a pinch
Croutons and chives, for garnish
Prep the vegetables. Coarsely chop the onion, clean and chop the leek and chop up the cauliflower.
Add the onions to a soup pot. Dry sauté until the onions start softening. Add a few tablespoons of water and then add the leeks. When they start to soften add the cauliflower, cashew milk, and water. Season with salt.
Bring to a boil and then reduce to a high simmer and cook until the cauliflower is soft.
Take the soup off the heat and carefully pour it into the blender or Vitamix. Be sure to be super careful because it will be hot! I like to put a dishtowel over the top and hold it while I start the Vitamix on low. Turn it up and blend until smooth. Don’t go too long, you don’t want baby food. (I have done that. It’s not good!)
Serve immediately or save until later. Refrigerate or freeze and reheat when ready. Garnish with croutons and chives. Enjoy!