Packed with flavors and vegan, this creamy and low carb Leek Soup without Potatoes warms you up in less than 30 minutes.
Whether you don’t have potatoes in your pantry or you try to avoid them, this soup will surprise you with its smooth texture and unique taste. The fresh flavors of cauliflower and celery root contribute to the right consistency and offer a unique and flavorful alternative to potatoes. With just a few ingredients, this soup is quickly prepared, making it perfect for a speedy weeknight dinner or lunch.
Why I Love This Recipe
- Quick and easy to prepare with just an immersion blender.
- Requires only a handful of ingredients, plus seasoning.
- Nutritious and comforting soup that offers the ultimate comfort food experience.
- Suitable for a low-carb and vegan diet.
- You will love how creamy without any heavy cream this soup is.
- It’s an excellent leek recipe, especially during the season.
- A great method to incorporate vegetables discreetly.
- Provides versatile serving options; see the note below.
Cauliflowers instead of potatoes?
The traditional potato leek soup is a classic French dish often made with leeks, onions, and potatoes, served as a first course or as a light meal. The cooked and blended potatoes thicken the soup with their natural starches, giving it a creamy and velvety texture. In terms of flavor, they contribute a subtle, earthy taste to the soup.
We can achieve the same creamy consistency as with potatoes when made without potatoes and adding cauliflower into the leek and cauliflower soup. However, incorporating celery root into the mix adds flavor to the soup. Celery root has a mild celery taste with a hint of nuttiness, providing a distinctive flavor profile to this cauliflower leek soup without potatoes. Moreover, celery and cauliflower are low in carbohydrates, making them ideal for a ketogenic diet or for individuals aiming to lower blood sugar levels.
Simple Ingredients for best leek soup
Cauliflower – Use either very small cauliflower or half of it; you can ferment the other half.
Leek – both parts of the leek, the green and white, are edible. Just remove the wooden end and dark green parts. The green part is tastier and rich in Vitamin C.
Celery root – while there are better-looking pieces of vegetable, celery root is great in soups as its packed with flavors.
Onions – you can also use green onions.
Garlic cloves – Adjust to taste. I used two garlic cloves, but if you like a strong flavor, use more garlic. Or leave it out or replace it with garlic powder.
Vegetable broth – I like to buy organic that is free of pesticides and GMOs. I also check that it is free of MSG, natural flavorings, or dehydrated vegetables. If you prefer to make it from scratch, check out how to make the vegetable stock correctly.
Thyme, Rosemary, Nutmeg, Ginger, Parsley, Bay leaves, Salt and pepper
Large soup pot or Dutch oven
How to make leek soup without potatoes
First step: start with cleaning and cutting the vegetables
Cut the cauliflower into florets. Prepare celery root, like other root vegetables. Cut off the knobby bits, peel, and carefully cut into chunks. To clean leeks, trim the roots and dark green tops, cut them lengthwise, and fan out the layers under running water to remove dirt.
Lastly, cut the onions and mince the garlic.
Second step: Saute the onion, garlic and leek
In a large soup pot or Dutch oven, heat oil and sauté onion and garlic. Add sliced leek on medium heat until softened, about 10 mins. Stir in between.
Third step: add cauliflower, celery root and seasoning
Add the cauliflower florets and chopped celery root to the pot. Stir to combine. Add seasoning, sprinkle in thyme, rosemary, nutmeg, parsley ginger, salt, and pepper, and give the soup a good stir.
Fourth step: add vegetable broth
Add vegetable broth. Turn up the heat. Bring to a boil and let it simmer on medium-low heat until cauliflower and celery root are tender, about 15 minutes.
Fifth step: Blend the soup
Use a hand-held immersion blender and blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a benchtop blender. Longer blending results in a more creamy texture and more delicious soup.
Serve this hearty soup immediately with finely chopped leeks or roasted sunflower seeds.
What to serve with no potato leek soup recipe?
Serve the leek soup with slices of crusty garlic bread or croutons for an extra crunch flavor.
Garnish with additional fresh herbs like chives or fried onion.
Just before serving, add a drizzle of high-quality olive oil to enhance the soup’s richness.
Place a dollop of plain yogurt or sour cream in the center of each serving for a creamy and tangy touch.
Offer chili oil or hot sauce for those who enjoy a bit of heat.
Add a touch of brightness by grating some fresh lemon zest or lemon powder over the soup before serving.
Finish each bowl of soup with a generous grind of freshly ground black pepper for an extra layer of warmth.
How do you store this cauliflower leek soup?
Store leftover soup in the pot or in an airtight container. Allow soup to cool until lukewarm before transferring it into the fridge for up to 3 days.
To freeze – Use a freezer-safe container and freeze more single portions rather than larger quantities. You may want to give this soup another quick blend with an immersion blender to blend until smooth when you reheat it. That way, you will get a rich and creamy soup without heavy cream.
- Replace some or all of the vegetable broth with coconut milk and garnish with chopped cilantro and a squeeze of lime.
- Add curry powder or paste to the soup for a hint of warmth and spice. Top with a dollop of Greek yogurt or coconut cream.
- Sauté sliced mushrooms along with the leeks for a savory, earthy twist. Thyme and a splash of white wine can complement the flavors.
- Roast garlic bulbs, blend them into the broccoli cauliflower leek soup recipe, and drizzle with olive oil before serving.
- Infuse the soup with fresh lemon zest and a pinch of turmeric for a bright and anti-inflammatory twist. Top with chopped parsley.