Jul 29, 2013
Creamy Cauliflower Leek Soup. Vegan.
If you’ve ever plunged a spoon into a bowl of potato leek soup, you know how it is… Silky. Creamy. Comforting. It’s always been one of my fav’s. But lately I don’t eat many white potatoes. They’re pretty high on the glycemic index with a score of 85. A good substitute for potatoes in achieving a creamy soup is cauliflower (glycemic index 15). Have you ever had cauliflower “mashed potatoes?” Yum. Cauliflower also blends well and combines perfectly with the flavor of the leeks.
But I’m not a purist after all, so I did sneak in just a couple of potatoes for a little bit more texture. You can easily omit them if you like. For some reason, my soup turned out very GREEN this time. I think because I used the whole leek (tops included) where in the past I would use only the white parts. This is such a ridiculously easy soup to make. I hope you’ll try it!
- 1 head cauliflower, chopped into about 2″ pieces
- 2 medium-sized red potatoes, chopped into about 2″ pieces
- 2 leeks, cleaned and chopped
- 2 TBS salt-free Spike seasoning
- 1 TBS low sodium veggie soup base (I use Vogue)
- 2 medjool dates, pits removed and chopped
- tamari or other low sodium soy sauce, to taste
- 1 cup dairy-free milk (I used some homemade cashew milk that I had on hand) Add more or less, depending on how thick or thin you prefer your soup.
- Place all the ingredients, except the milk, into a soup pot and just barely cover with fresh water.
- Bring to a low boil, then cover and simmer for about 30 minutes, until the veggies are tender.
- Blend or process the whole lot in a food processor until smooth. You may need to do this in batches depending on how big your blender/processor is.
- Transfer back to the pot and add the milk.
- Serve with some fresh leeks and a bit more milk swirled into the top.