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Cauliflower, leek and potato soup

A tasty warm and easy soup, especially easy for the slow cooker

Course Main Course, Soup
Keyword dairyfree, glutenfree, healthy, recipe, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Amina Eastham-Hillier

Ingredients

  • cauliflower roughly chopped
  • 2 leeks white parts, finely chopped
  • 5 small potatoes chopped
  • 2 sticks celery sliced
  • 4 50 cent sized slices ginger
  • 4 cloves garlic
  • 2 cups almond milk
  • 2 cups vegetable stock
  • 1 tsp Himalayan or celtic sea salt
  • 1 tsp cracked pepper
  • 1/2 cup shallots chopped
  • 1 bunch parsley (to garnish)

Instructions

  1. Chop all vegetable ingredients.

  1. Place in a large saucepan (or slow cooker is easier, but takes longer)

  2. Add liquids. If in a slow cooker, then 4 cups of fluid should be enough and if cooking in a sauce pan add just enough fluid to cover the vegetables. Mix in any salt pepper.

  3. Saucepan: bring to the boil then simmer for half an hour until the veggies are soft.

    Slow cooker: cook for 5-6 hours on low heat.

  4. Blend with a hand blender.

    Serve with a garnish of fresh green herbs such as parsley.

Recipe Notes

This is a vegetarian and vegan recipe but if you wanted to replace the vegetable stock for a bone broth, this works very well.