Creamy Leek Soup No Potatoes (Printable Version)
Ultra-creamy leek soup with cauliflower and rice, finished with soy cream and crunchy seeds, all in under 30 minutes.
# Ingredients:
→ Soup
01 -
4 cloves garlic, sliced
02 -
1 medium cauliflower head (240 g), cut into florets
03 -
2 medium leeks (330 g), sliced and washed
04 -
1 tablespoon olive oil
05 -
950 ml hot vegetable stock
06 -
65 g (1/3 cup) long-grain white rice
→ Seasoning
07 -
Black pepper, to taste
08 -
1 teaspoon onion powder
09 -
0.5 teaspoon dried thyme
→ Optional toppings
10 -
Roasted sunflower, hemp, or pumpkin seeds
11 -
Soy cream
# Steps:
01 -
Slice the garlic, cut cauliflower into florets, and slice and thoroughly wash the leeks to remove any dirt.
02 -
Heat olive oil in a large pot over medium heat. Add leeks and garlic; sauté for about 10 minutes until softened.
03 -
Add cauliflower, hot vegetable stock, white rice, black pepper, onion powder, and dried thyme to the pot. Increase heat to bring to a boil, then reduce heat and simmer for 10–15 minutes, until cauliflower is tender and rice is cooked.
04 -
Puree the soup using an immersion blender or transfer to a countertop blender. Blend until the texture is creamy and silky-smooth.
05 -
Serve immediately, garnished with a swirl of soy cream and a sprinkle of crunchy roasted seeds if desired.
# Notes:
01 -
Preparation is smoother when all vegetables are cleaned, sliced, and measured in advance; ensure your stock is hot and blending equipment is ready.
02 -
Avoid mincing garlic, as it may burn during sautéing; slicing is sufficient since the soup will be blended.
03 -
Select white rice for quick cooking; wholegrain or wild rice require additional simmering time.
04 -
To adjust texture, thin the soup with additional stock or thicken by simmering longer or adding more cauliflower.
05 -
Store leftovers in an airtight container under refrigeration for up to 3 days, or freeze individual servings for up to 3 months. Re-blend after defrosting for optimal creaminess.