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This heart healthy cauliflower and leek soup is a smooth, dairy-free delight with just 67 calories per serving! Roasted leeks, cauliflower, and shallots bring a deep, rich flavor, while coconut milk adds a delicate creaminess without the need for dairy. Naturally low in sodium and vegan-friendly, it’s a light and satisfying meal that’s perfect for any occasion.
Find more flavorful options in our Best Heart Healthy Soups.
Preheat oven to 400°. In a large bowl, combine the leeks, cauliflower, shallots, garlic, olive oil and 1/8 teaspoon of the salt. On a baking sheet, arrange the vegetable mixture and roast for 25 minutes, or until lightly browned.
In a large saucepan, combine the roasted vegetables, potato, vegetable broth, coconut milk, thyme and black pepper to taste and bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 10 minutes, or until vegetables are softened. Soup will be thick. Add water to reach desired consistency, if necessary.
Using an immersion blender (or regular blender), blend the soup until smooth. Season with remaining 1/8 teaspoon salt and black pepper to taste. Garnish with scallions and fresh parsley, if desired.