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.
This recipe may need another look before cooking.
It scored 7/10, below our 8/10 retry mark.
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Ingredients
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Steelhead trout (you have)Up to 3/4 lb, cooked and flaked for topping (optional)
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Organic Cauliflower1 large head (about 2 lb), florets $3.49/lb
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Organic Russet Potatoes1 lb, peeled (optional) and diced $2.29/lb
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Organic Leeks (bunch)2 leeks, sliced and well-rinsed (or sub 1 onion if skipping leeks) $5.49/lb
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Simple Truth Organic® Garlic Bulbs4 cloves, sliced $2.79 (3 ct)
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Vegetable broth7 cups
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Olive oil3 tbsp
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Lemon1 (juice to finish)
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Salt & pepperto taste
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Optional: smoked paprikapinch for non-vegan bowls
Instructions
Swipe a step aside or click its number when it’s done.
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(Optional) Cook trout for topping (oven): Roast seasoned steelhead at 425°F until just cooked, 10–14 minutes. Flake and set aside.
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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.
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Simmer: Add cauliflower, potatoes, broth, and 1 tsp salt. Bring to a simmer and cook until everything is very tender, 18–22 minutes.
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Blend: Use an immersion blender (or carefully blend in batches) until smooth. Add water/broth to adjust thickness. Season with pepper and lemon juice.
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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.
Want more detail? See the temperature guide.
Health: 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).