Creamy Leek Soup Without Potatoes - 30 Minutes
This silky-smooth leek soup without potatoes is made in under 30 minutes using just 6 simple ingredients (plus seasoning)
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 4 clove garlic (sliced)
- 1 medium-sized head of cauliflower (weighing )
- 2 medium-sized leeks (weighing in total)
- 1 tbsp olive oil
- 4 cup vegetable stock (hot)
- 1/3 cup long-grain white rice
- black pepper to taste
- 1 tsp onion powder
- 1/2 tsp dry thyme
- roasted seeds (sunflower, hemp, pumpkin)
- soy cream
Instructions
- 1
Prepare your veggies - slice the garlic, cut the cauliflower into florets, and slice & wash the leeks. Make sure to remove any dirt left between the leek layers.
- 2
Heat up oil in a large pot on medium heat. Add leeks and garlic and saute until soft, about 10 mins.
- 3
Add cauliflower, vegetable stock, rice & seasoning and turn up the heat. Bring to a boil & then let simmer until cauliflower is tender & the rice is cooked - approx. 10 to 15 minutes.
- 4
Blend the soup either in a benchtop blender or using an immersion blender. The longer you blend, the creamier & silkier the soup will be.
- 5
Serve immediately with a swirl of soy cream & crunchy roasted seeds.