Cauliflower and Leek Potage


30 minutes or fewer

This nondairy creamy soup is very easy to make if you have a hand-held immersion blender, which allows you to purée the ingredients right in the pot. Herbes de Provence add a medley of dried-herb flavors in a dash.

  • 6Servings


  • 1 large cauliflower, trimmed and chopped
  • 2 medium-sized leeks, trimmed and chopped
  • 3 cups Vegetable Stock
  • 2 tsp. Herbes de Provence
  • 2 cups unsweetened soymilk


Combine cauliflower, leeks, stock and herbes de Provence in large saucepan. Bring to a boil. Reduce heat to low, cover and cook, stirring occasionally, about 15 minutes.

Remove from heat, and stir in soymilk. Purée soup with immersion blender or in food processor, adding more soymilk if needed for desired consistency. Return soup to pot, and stir in salt and pepper to taste. Serve.

Nutrition Information

  • Calories: 110
  • Carbohydrate Content: 18 g
  • Fat Content: 2 g
  • Fiber Content: 6 g
  • Protein Content: 7 g
  • Sodium Content: 270 mg
  • Sugar Content: 7 g