Leek & Cauliflower Soup

This Leek & Cauliflower Soup is smooth, silky, and velvety, all while being completely vegan! Leeks are sautéed with onion, garlic, cauliflower, russet potato, vegetable stock, and parsley before being puréed until smooth. Pair this soup with a cold glass of Haywire King Family Vineyard Pinot Gris and enjoy!

This recipe is made in collaboration with Okanagan Crush Pad.

A Soup So Good You Wouldn’t Know it is Vegan

Whether you are a vegan or looking to explore more vegan dishes, this Leek & Cauliflower Soup is a delicious recipe to make this spring. While I am not a vegan, I do enjoy the occasional vegan dish to decrease my meat and dairy intake. Even though this soup looks creamy and full of dairy, I am proud to say that it is completely vegan! There is a simple everyday ingredient and technique that I use to achieve this.

My secret ingredient in creating this silky smooth soup is the addition of…. a simple russet potato. Who knew?! Since russet potatoes are starchy, they can really blend the textures and flavours from other soup ingredients together easily. They also help to thicken the soup with all of the starch in this potato.

My not-so-secret technique to make this Leek & Cauliflower Soup is to use a high-powered blender. A blender can hide all sins, smoothing out unevenly cut vegetables to improve texture, improving the colour of a recipe, and can even improve the overall flavour of the recipe. I use a Vitamix blender to achieve a smooth texture for soups like this, but a handheld blender also does a great job too!

Pairing with a Pinot Gris

The 2022 Haywire King Family Vineyard Pinot Gris is a perfect pairing for this Leek & Cauliflower Soup. This wine is made of 100% Pinot Gris from the Naramata Bench, located in the Okanagan Region of British Columbia, Canada.

There are lots of tropical citrus flavours that come through in this wine and they are rounded out with a pear flavour. It also has a refreshing (but not intense) acidity that compliments the soup perfectly- both in a glass and in the recipe itself!

Serve the 2022 Haywire King Family Vineyard Pinot Gris chilled to 45-50°F (7-10°C) in a white wine or French wine glass. Enjoy!

Get the Recipe: Leek & Cauliflower Soup

Leek & Cauliflower Soup

Melissa

This Leek & Cauliflower Soup is smooth, silky, and velvety, all while being completely vegan! Leeks are sautéed with onion, garlic, cauliflower, russet potato, vegetable stock, and parsley before being puréed until smooth. Pair this soup with a cold glass of Haywire King Family Vineyard Pinot Gris and enjoy!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Soup

Cuisine Canadian, French

Servings 4

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 3 cups leeks sliced, white and light green parts only
• 1 cup yellow onion roughly chopped
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 garlic cloves roughly chopped
• 1 large russet potato peeled and cubed
• 1 cup cauliflower florets
• 1 teaspoon garlic powder
• 1 ½ cups Haywire King Family Pinot Gris divided
• 2 ½ cups vegetable broth low sodium
• 6 sprigs fresh Italian parsley leaves and stems
• Toasted baguette for serving

Instructions

 

• Heat a large pot over medium-high heat. Once hot, add the olive oil and the leeks. Sauté the leeks for 3 to 4 minutes, until they are softened and are slightly golden brown on the edges. Remove ½ cup of the leeks from the pot and set aside in a small bowl. This will be used for garnish later.
• Add the onion, salt, and pepper to the remaining leeks in the pot. Sauté for another 3 to 4 minutes, until the onion has softened.
• Add the garlic and sauté for 30 seconds. Then add the potato, cauliflower florets, and garlic powder. Cook the vegetables for 5 minutes, stirring often.
• Add 1 cup of wine to the pot and scrape any browned bits from the bottom of the pot. Cook for 2 minutes before adding the vegetable broth. Bring to a boil then cover and simmer for 40 minutes.
• Transfer the soup to a high-speed blender and add the parsley. Purée until completely smooth then return the soup to the pot. Do this in batches if needed.
• Bring the puréed soup to a simmer then add the remaining ½ cup of wine. Mix to combine and let simmer for 2 minutes. Serve immediately with a glass of wine, a slice of toasted baguette, and a garnish of the sautéed leeks. Enjoy!

Keyword leek and cauliflower soup, leek recipe, spring recipes, spring soup, vegan recipe, vegan soup

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