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!
Ingredients
- 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!
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