Prep Time: 5 Minutes
Cook time:
50 Minutes
Total Time:
 55 Minutes
Serves: 4

I love this soup because it’s so light and fluffy, it’s almost more of a foam, the cashews and potatoes make it so fluffy and creamy it warms your soul.

I’ve been disappointed before when I’ve recreated vegan “cream of….” recipes. My Cauliflower and Leek truly is a “cream of… soup.” I actually impressed myself with how creamy, fluffy and delicious this soup was that I made it the next day to prove to myself it wasn’t a fluke. True to form, batch 2 was equally (if not more) incredible.

I prefer to roast my cauliflower, leeks and potatoes first to get more of a caramelised flavour before I blend it up to a smooth creamy bowl of heaven.

I love cauliflower for its taste but its also a lower carb option than traditional full potato and leek soup. I add 2 potatoes for the creaminess (and ‘cause I love carbs!) but for you carbophobics you can omit the potatoes and just use the leek and cauliflower.

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.


  • 1 head of cauliflower
  • 1 leek
  • 2 potatoes
  • 5 cloves of garlic
  • 1/4 cup cashews
  • 3 tbs. nutritional yeast
  • 1.25L of vegetable stock
  • 1 tsp. olive oil
  • Salt & pepper


  1. Pre heat oven to 180’c
  2. Slice cauliflower into florets, leeks into round slithers, potatoes diced. Coat in olive oil, salt and pepper then roast cauliflower and potatoes for 30mins then add leek and garlic and roast for a further 15min
  3. Transfer vegetables to blender and add stock, cashews and nutritional yeast and blend until creamy (2 mims, speed 10) you may need to scrape the sides a few times to ensure it’s blended evenly.
  4. Optional- garnish with dukkah and fresh parsley

7 Steps in eating out as a vegan!

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