Vegan Cauliflower–Leek Soup (Silky) with Optional Steelhead Topping (Serves 5)
A cozy, bistro-style soup that pairs beautifully with white wine: a silky cauliflower-potato base with leeks/onion and plenty of garlic. Keep the soup fully vegan; top bowls for non-vegans with flakes of roasted steelhead and extra lemon.
Back to full listIngredients
- Steelhead trout (you have) Up to 3/4 lb, cooked and flaked for topping (optional)
- Organic Cauliflower 1 large head (about 2 lb), florets $3.49/lb
- Organic Russet Potatoes 1 lb, peeled (optional) and diced $2.29/lb
- Organic Leeks (bunch) 2 leeks, sliced and well-rinsed (or sub 1 onion if skipping leeks) $5.49/lb
- Simple Truth Organic® Garlic Bulbs 4 cloves, sliced $2.79 (3 ct)
- Vegetable broth 7 cups
- Olive oil 3 tbsp
- Lemon 1 (juice to finish)
- Salt & pepper to taste
- Optional: smoked paprika pinch for non-vegan bowls
Instructions
- (Optional) Cook trout for topping (oven): Roast seasoned steelhead at 425°F until just cooked, 10–14 minutes. Flake and set aside.
- Build soup base (stove): In a large pot, warm olive oil over medium. Add leeks (or onion) with a pinch of salt; cook until soft, 6–8 minutes. Add garlic; cook 30 seconds.
- Simmer: Add cauliflower, potatoes, broth, and 1 tsp salt. Bring to a simmer and cook until everything is very tender, 18–22 minutes.
- Blend: Use an immersion blender (or carefully blend in batches) until smooth. Add water/broth to adjust thickness. Season with pepper and lemon juice.
- Serve: Keep one bowl fully vegan. For the 4 non-vegans, top bowls with flaked trout and a tiny pinch of smoked paprika + extra lemon.
Health notes: Light but satisfying. Mostly vegetables; potatoes add comfort. Use olive oil instead of cream for a vegan finish; add trout for extra protein for non-vegans.
Drink pairing: White wine: Pinot Gris or Sauvignon Blanc (the citrus cuts the soup’s creaminess).