Vegan Cauliflower and Leek Soup

Make this vegan soup with cashews or walnuts a day before to let the flavors meld and intensify for a truly rich spoonful.
By Carly DeFilippo

Among the many health-based food experiments I’ve embarked on, going vegan never really appealed to me. That said, I have a great respect for vegetable-focused, clean eating, so I enjoy experimenting with vegan recipes from time to time.

In any case, this recipe didn’t begin with any dietary ambitions. As with most things in my kitchen, it came from a desire to use the ingredients in my pantry in the most intelligent, no-waste way possible. So when I realized I had both a fresh head of cauliflower and 2 cups of frozen leeks (whenever I find leeks that are particularly long, white and lean I buy, chop and freeze them for future use), I suspected I might find a recipe to use both.

Cue Love & Lemons, whose roasted cauliflower and leek soup was already happily hanging out on my “soups + stews” Pinterest board. Chop, season, roast and blend—it was clearly my kind of no-fuss, one-pan/one-pot cooking. Based on the ingredients in my own pantry, I swapped in walnuts for the cashews and homemade preserved lemon for the fresh lemon. And, of course, I did my own thing as far as measurements because that’s the joy of savory cooking.

And when it was all over…I was less than impressed. The robust flavor I had been expecting just didn’t seem to have shown up at the party. But, of course, I was going to eat the soup for lunch all week, because that’s what responsible cooks do. Then…the next day when I heated the soup up for lunch, something magical happened. There was bold cheesy flavor in my soup. Overnight, in the fridge, the complexity of this concoction had mysteriously turned up the funk about ten notches. At that moment, I finally understood how some people could get addicted to nut-based, vegan cheese—though I suspect the paprika is also a key player in the funkification of the recipe below.

Anyway, here’s my take on the recipe.

Vegan Cauliflower and Leek Soup

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• Author: Carly DeFilippo
• Total Time: 60 minutes
• Yield: Serves 4
• Diet: Vegan

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Description

Creamy cashew-based soup, perfect for a cozy night in. Let the flavors meld overnight for an even richer taste.

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Ingredients

Units USM Scale 1x2x3x

• 1.5-2 cups (355-473 ml) leeks
• 1 head cauliflower
• 2-3 cloves garlic
• 1-2 tbsp grapedseed oil
• 1 pinch aleppo pepper
• 2 pinches dried thyme
• 1 pinch salt
• 4 cups (946 ml) water
• 1-1.5 cups (237-355 ml) walnuts
• 1 quarter of a preserved lemon
• 1/4 cup (60 ml) olive oil
• 1 tbsp smoked paprika

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Instructions

1. Toss chopped leeks, garlic, and cauliflower in a small amount of oil. Sprinkle with thyme, aleppo pepper, and salt. Roast at 375°F (190°C) for 40 minutes, until golden.
2. Soak walnuts in hot water.
3. Remove roasted vegetables from the oven and add them to a large pot with 3 cups of water, soaked walnuts, preserved lemon, smoked paprika, and olive oil.
4. Use an immersion blender to puree until creamy. Add more water as needed to achieve a thinner consistency.
5. Gently heat the soup and puree again for a smoother consistency.
6. Refrigerate overnight and reheat before serving.

Notes

• For a smoother soup, strain the pureed mixture through a fine-mesh sieve after blending.
• Toasted walnuts offer a deeper, nuttier flavor; toast them in a dry pan for 5-7 minutes before soaking.
• Leftovers can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5
• Sodium: 300
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 15
• Carbohydrates: 30
• Fiber: 10
• Protein: 10

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