Dairy Free Leek & Cauliflower Soup

Time: 30 mins
Serves: 2
Tags: Dairy Free, Family, Healthy, Vegan, Vegetarian


For a simple soup that uses some of those cupboard leftovers but still tastes amazing, look no further than our Leek & Cauliflower Soup created by food blogger ‘The Balanced Kitchen’.


  • 1 Blas y Tir Cauliflower, washed & chopped
  • 1 Blas y Tir Leek, washed & chopped
  • 1 Celery Stick, washed & chopped
  • 2 Shallots, skins removed & chopped
  • 1 Garlic Clove, chopped finely
  • 500ml Vegetable Stock
  • 2 tbsp Coconut Cream (optional)
  • 1 Handful Fresh Thyme Leaves
  • 1 tsp Ground Cumin
  • 1 Handful Fresh Chives, chopped


  1. Place the shallots, onion, celery and leek in a frying pan over a low heat with a little rapeseed oil.
  2. Place the lid on the saucepan and saute on a low heat for 6 minutes. Make sure to toss the pan gently to ensure the ingredients do not stick to the bottom.
  3. Add the vegetable stock and cauliflower and bring to the boil. Turn down the heat and simmer on low for 15 minutes until the cauliflower is soft.
  4. Add the seasoning and fresh thyme and blend using a hand blender while ingredients are still in the pan.
  5. Serve immediately, sprinkling each portion with chopped chives for garnish and extra flavour.

Top Tip

Yummy on its own, this soup really takes on a whole other level when served with a slice of thick, crusty bread dipped in garlic infused olive oil, delicious!

Scroll to Top