Cauliflower & Leak Soup

As it is getting colder and colder outside, our food repetoire is changing from light salads to the heavier and comforting dishes such as spicy Indian daals, slow-cooked stews, and heartwarming soups, like the one we are sharing today. It is an incredibly rich and creamy vegan soup made from cauliflower, leeks and cashew cream.

Cauliflower belongs to the cabbage family just like broccoli. And as with broccoli, cauliflower is high in fibers, vitamins and cancer fighting elements. However, over-cooking these vegetables ‘granny-style’ will damage these good compounds, so make sure you only cook them just enough to make them tender – approx. 5-10 minutes will do. Doing so will maintain all of the good stuff inside these greens, including the ones that actually prevents you from developing… well… gas.


We like our soups as healthy and simple as possible, which is why we tend to focus on what ingredients inherently go well together. And in the case of cauliflower, some of the best companions are; leeks, parsley, curry spices, garlic, lemon, cumin, oregano, ginger, and coconut produce. This is why we have captured all of these amazing ingredients into one soup, and it may – dare we say it – be our favorite Winter soup.

cauliflower-soup-3480 cauliflower-soup-3450

Cauliflower & Leek Soup w. Curried Topping

(Makes 4 servings)

Heartwarming Soup
1 cauliflower (approx. 1 kg.)
2 leeks

2 gloves of garlic
3 cm ginger
1 generous tsp cumin seeds
1 generous tsp dried oregano
4 cups / 1 litre vegetable broth
¼ cup / 60 ml white wine (or 2 tbsp lemon juice)
½ cup / 125 ml cashew cream (or regular cream for a non-vegan version)
1 tbsp coconut oil (or virgin olive oil)
Salt & pepper

Curried Leek Topping
1 leek
2 gloves of garlic

1 handful parsley

1½ tsp curry powder

1 tbsp coconut oil (or virgin olive oil)

Salt & pepper

Cashew Cream
150 g cashew nuts

300 ml water

Juice of ½ lemon

A pinch of salt

Prepare the cashew cream by covering the cashew nuts in water to soak overnight in a bowl on the kitchen counter. Drain the cashews and place in a blender with 300 ml water and blend at high speed until completely smooth. Add salt and lemon juice and pulse blend once more. Transfer to a jar and store in the fridge. This recipe produce a bit more cream than is needed for the soup, however it will keep for a few days in the fridge just fine.

Prepare the soup by heating the coconut oil in a large pot at low heat. Add chopped leeks and finely chopped garlic and fry until the leeks start to soften. Add grated ginger, cumin seeds and oregano, and stir. Add white wine and wait for it to evaporate. Once evaporated, add vegetable broth and chopped cauliflower (the stem must be finely chopped). Turn the heat to medium. Once the soup starts to simmer, turn the heat to low and let it simmer for another 5-10 minutes only just until the cauliflower is tender. Turn off the heat and let it cool for a couple of minutes. Transfer the soup to a blender and blend at high speed until smooth. Transfer the soup back to the pot, add cashew cream and taste with salt and pepper.

Prepare the topping by heating the coconut oil in a small frying pan at low heat. Add chopped leek, finely chopped garlic and curry powder. Fry until the leek is soft and taste with salt and pepper.

Pour the soup in bowls, add a few swirls of cashew cream and top with curried leek topping as shown. Serve with a lump of sourdough bread or a slice of dark rye bread. Enjoy!


  • Connie @ Sprig and Flours
    13. November 2014 at 2:00

    WOW, not only am I blown away by this incredible recipe (which I just pinned), I am in love with your blog. Everything is gorgeous! I am so glad I visited (: Looking forward to reading more of your posts!!

    • Blueberry Tales
      14. November 2014 at 13:15

      Thanks, Connie. We’re so happy to hear that! Your sweet comment warms our hearts :-)Best,


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