Optional toppings Vegan - Nutritional Yeast or Vegan Cheese Vegetarian - Parmesan Cheese
Print Recipe
Servings: 10
Calories: 286kcal
Ingredients
- 1 head of cauliflower
- 1 ½ cups chopped leeks
- 1 lb gold potatoes cut into 1 inch cubes
- ½ cup chopped onion
- 1 ½ cup vegetable stock
- 3 cloves of garlic
- 1 ¼ cup almond or cashew milk or dairy milk for non-vegans
- 2 cans of 15 oz Northern beans drained and rinsed
- 2 tablespoons chopped rosemary
- 1 teaspoon herbs de provence
- salt and pepper to taste
- 4 cups chopped kale
Instructions
- Bring 2 quarts of water to a rolling boil.
- Add cauliflower, 1 cup of the leeks, onions and all but 1 and ½ cups of the potatoes, return to a boil and cook for 10 to 12 minutes or until cauliflower and potatoes are fork tender.
- Remove everything from pot using a slotted spoon and allow to cool slightly and pour water from pot.
- Place ingredients in food processor or blender with garlic and process until smooth while adding the vegetable stock.
- Pour mixture back into stock pot, add the milk, beans, rosemary, herbs de provence, a dash of salt and pepper and cook on med-low for 10 to 12 minutes. Add in kale and remaining leeks, potatoes and onions, cook until potatoes are fork tender.
- Season to taste with additional salt and pepper as needed.
- Top soup with topping of your choice
- Serve with crusty bread and enjoy!
Nutrition
Serving: 1¼cup | Calories: 286kcal | Carbohydrates: 45.2g | Protein: 15.8g | Fat: 6.6g | Saturated Fat: 0.6g | Cholesterol: 0mg | Sodium: 284.8mg | Fiber: 11.4g | Sugar: 4.1g
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