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From the Kitchen: Vegan Creamy Cauliflower and Leek Soup

December 12, 2018 by kojin-heath

Kojin Heath Rev. Kojin kojin-heath Heath
Yokoji Zen Mountain Center

From the Kitchen: Vegan Creamy Cauliflower and Leek Soup

“A cauliflower is nothing but a cabbage with a college education.” — Mark Twain

Mark Twain may have been making a reference to the “fractals.” Cauliflower’s distinct fractal dimension has been noticed by mathematicians. Cauliflower, a nutritional powerhouse, is a variety of cabbage with an edible head of condensed flowers and flower stems. One 5-6” diameter cauliflower contains about 11 grams of protein. Cauliflower can be found in the colors of white, orange, green, and purple. Cauliflower can be roasted, boiled, fried, steamed, pickled or eaten raw. I typically use white cauliflower in my recipes, but I may start including the orange, green, and purple varieties in some recipes.

This soup tastes a lot like “Baked Potato Soup,” but is totally dairy free and has a low glycemic index. A wonderful alternative to Potato Leek Soup, and shelf stable in an airtight container stored in refrigerator for up to 3 days, this soup freezes well also.

For those folks who would like to add dairy to their soup, shredded sharp cheddar cheese and sour cream are nice additions.

Vegan Creamy Cauliflower and Leek Soup

Serves 8
Prep time 15 minutes
Total time 50 minutes


  • 3 tablespoons olive oil

  • 2 large leeks - root and tough greens tops removed - chop medium and rinse well, set aside to drain

  • 2 ribs celery - rinse well and chop medium

  • 3 garlic cloves - minced fine

  • 1 large cauliflower - cut into 2” florets, remove leaves and the bottom 1” of stem, cut usable part of stem into 1” chunks. Rinse and allow to drain.

  • 1 quart of vegetable stock

  • 3 cups water, or more stock (more or less, as needed)

  • 1 Bay leaf

  • 1.5 teaspoons Red Wine Vinegar

  • 1 tablespoon fine Sea Salt (to taste)

  • 1 teaspoon black pepper

  • Finely chopped chives for garnish


  1. In large soup pot, heat olive oil over medium heat.
  2. Add prepped leeks, celery and a pinch of salt, sauté until soft, about 5-6 minutes.
  3. Add garlic, cook one minute until fragrant, do not allow garlic to burn.
  4. Add vegetable stock, 2 cups water, 1-2 teaspoons fine sea salt, ½ teaspoon black pepper and bay leaf - then bring to a boil.
  5. Add cauliflower and turn down heat to medium, simmer for 30 minutes until florets are fork tender.
  6. Discard the bay leaf.
  7. Whiz the soup using an immersion blender until smooth.*
  8. Stir in vinegar and add ½ to 1 cup of stock or water (depending on desired texture).
  9. Garnish with chopped chives. (Raw Pumpkin seeds or chopped Italian Parsley are also wonderful additions.)

*Caution: Use caution when pureeing hot liquid in a blender or food processor as hot liquid expands. Fill container just under ¼ full with hot mixture. Best to work with small batches until all of the soup is puréed.

Happy Cooking!

— Jikan Quitorio


  • Becca:

    16 Dec 2018 22:27:00

    This soup looks so delicious! Perfect for sesshin and any night! After hearing about the protein count, I Have a new appreciation for liver

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