Spinach Cauliflower Potato Leek Soup

lunch / soups / vegan / meat free / dairy free / grain free / gluten free / meal prep / quick meals

A creamy, super green soup recipe with exactly what’s in the name. Its nourishing and the perfect soup to start us off for the beginning of fall.

This soup is 100% vegan if all the dairy you use is plant-based: that means the milk, and any toppings you like. My favorite topping to use though are homemade croutons. They take no time to make and are just the crunch you need in a soup like this.

Other amazing toppings for this spinach cauliflower potato leek soup is a drizzle of olive oil, red pepper flakes, nonfat plain Greek yogurt, fresh thyme and other herbs, and cracked black pepper.

Spinach Cauliflower Potato Leek Soup

ingredients:

• 1/4 cup olive oil

• 3 garlic cloves, minced

• 2-3 shallots, sliced

• 1 leek, sliced

• 1/2 head cauliflower

• 3 russett potatoes, peeled and cubed

• 2 tsp salt

• 1 tsp pepper

• 1 tsp thyme

• 1 tsp tumeric

• pinch of red pepper flakes

• 1 bay leaf

• 4 cups broth

• 1 cups water

• 3/4 cup milk (can be plant-based)

• 2 handfuls spinach (divided in half)

• toppings

  • drizzle of olive oil

  • yogurt (can be plant-based)

  • cracked black pepper

  • red pepper flakes

  • *homemade croutons (see recipe below)

directions:

1. in a dutch oven or large pot, heat the olive oil on medium heat.

2. add in the garlic, shallots, and leeks and cook until they become translucent.

3. add the cauliflower and potatoes to the pot and toss in all the seasonings. mix them together and add in the bay leaf.

4. pour the broth and the water to cover the vegetables. cover and let it simmer on medium low for at least 30 minutes, until the cauliflower and potatoes become soft. *this is where you make the croutons if using them.

5. remove the bay leaf and add in the first big handful of spinach.

6. mi together and then spoon a couple ladles of the soup + veggies into a bowl to set aside.

7. using an immersion blender, blend the soup in the pot. you can also transfer the soup to a blender, but then add back into the pot. add in the milk and stir. then add in the reserved soup + veggies so that your soup will have some chunks of the whole veggies. add in another large handful of spinach and mix.

8. serve with all your favorite toppings (mine are listed above!)

   * to make the homemade croutons, preheat your oven to 350 F. heat some olive oil and minced garlic in a pan to infuse the garlic into the oil. cube up some old bread and drizzle the garlic infused oil over top. sprinkle some salt, pepper, and thyme overtop. bake your croutons for 15-20 minutes, shaking the tray every 5 minutes to not burn them.

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