Posted on June 23 2020
A HEAVENLY combination of complete and utter nutritiousness + tastiness = Broccoli Cauliflower Potato Leek Soup! Made with simple, fresh ingredients and on the table in 35 minutes. This healthy vegan soup is a refreshing mid-week dinner idea that you should try very, very soon.
Leeks are officially IN SEASON!!
Oh happy day.
I always forget how much I love winter produce until winter whips around and I’m pleasantly surprised all over again to find an abundance of beautiful grapefruit, granadillas, oranges, grapes, kiwis, asparagus and LEEKS in the shops. Yum.
I love using fruit and veggies that are in season, hence this veggie packed soup that may look a little too green for some, but you’re just going to have to TRUST ME ON THIS ONE.
It’s divine, I promise.
And SO, SO GOOD FOR YOU.
Imagine traditional potato leek soup but with more depth of flavour and a wonderfully smooth and creamy texture. As well as the comfort of knowing how much HEALTHY GOODNESS you’re putting your body.
Would I lead you astray? Never.
All you need to make Broccoli Cauliflower Potato Leek Soup is:
- Broccoli and cauliflower
- Leeks and potatoes
- Onion, garlic cloves
- Vegetable broth
- Coconut oil and coconut cream
- Himalayan pink salt
- Baby spinach, optional. (This soup is a lot less green without the spinach, and it’s easy to leave out if you prefer)
Making this soup in summer? No problem.
You can easily add an extra onion or two and leave out the leeks. Perhaps throw in a couple of asparagus, a handful of kale, or some spring onions before you blend the soup?
Sounds good to me!
Make these recipes your own! Soups (and most dishes) can always be adapted to what you have on-hand, so don’t feel stuck if you can’t get the exact ingredients, there’s always a yummy substitute to be found 😉
How to make the healthiest vegan/vegetarian soup of your life? Simply:
- Fry onion and garlic in coconut oil.
- Add all other veggies (except spinach), broth and water and simmer for 15 – 20 minutes until nice and tender.
- Stir in coconut cream and salt, add spinach (if you like), and blend until smooth and creamy
- Serve hot with a swirl of coconut cream and a sprinkle of pink salt and ground black pepper
- Add a slice or two of your favourite health bread on the side if you need something extra hearty, and ENJOY!
It’s as easy as that.
You will also love these healthy soup recipes – Clean Eating Carrot Turmeric Ginger Soup, Hearty Black Pepper Mushroom Chickpea Soup, Nutritious Red Pepper Carrot Soup, Cozy Up Tomato & Butternut Squash Soup.
Broccoli Cauliflower Potato Leek Soup freezes like a dream in an airtight container, and will keep in the fridge in the same way for 5 – 7 days.
NOW. If you do make this soup, drop me a comment below to let me know what you think!
I love hearing from all of you, it really makes my day.
That’s enough chatter, I’ll let you get to making a delicious batch of Broccoli Cauliflower Potato Leek Soup…
Nutritiousness + tastiness = Broccoli Cauliflower Potato Leek Soup! Made with simple ingredients in 35 minutes, this healthy vegan soup is THE BEST!
- 2 tbsp coconut oil
- 1 onion , finely chopped
- 2 large cloves garlic , finely chopped
- 6 small potatoes , peeled and diced
- 7-8 leeks , leafy parts discarded
- 2 cups broccoli , chopped
- 2 cups cauliflower , chopped
- 1 cup vegetable broth , low sodium
- 1/2 cup coconut cream
- Himalayan pink salt , to taste
- 1 cup baby spinach , optional
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Heat coconut oil in a large saucepan, fry onion until tender, add garlic and fry until soft and fragrant.
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Add potatoes, leeks, broccoli, cauliflower, broth and 4 cups water, cover and bring to a boil, reduce heat and simmer, uncovered, for 15 – 20 minutes or until veggies are really tender.
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Stir in coconut cream and salt, allow to cool 10 – 15 minutes and blend with spinach (optional) until smooth. Add more water or coconut cream to achieve a thinner consistency if preferred.
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Serve hot with a swirl of coconut cream and a sprinkle of pink salt and ground black pepper, enjoy!
