This recipe was initially based on Bethany Kramer’s Vegan Creamy Cauliflower Soup recipe from “A Simple Palate”. However we’ve added a few textures and non-vegan ingredients like sausage. Consider doubling it if you have plenty of cauliflower. The result should be a creamy, slightly thick soup. This is great with fresh baked bread.

If you’re in a hurry you can also throw all the ingredients in an instant pot on high for 8 minutes before blending. It won’t have quite the same flavor as sauteing but it’ll be easy to throw together.

Summary

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 4 servings

Ingredients

  • 3 leeks, cleaned and chopped (consider additional rinse after chopping)
  • 1 yellow onion, diced (small or half of large onion)
  • 2 garlic cloves, minced (large cloves or 3-4 small)
  • 3 1/2 cups vegetable or chicken broth
  • 2 1/2 cups chopped cauliflower
  • 3/4 cups white beans, drained
  • 3 fresh thyme sprigs
  • salt & black pepper
  • instant mashed potatoes (optional)
  • heavy whipping cream (optional)
  • shredded Parmesan
  • 1 lb ground sausage meat
  • Pepitas

Directions

  1. Sauté the leeks and onions in a large pot on low to medium heat with a pinch of salt in oil or butter for 5 minutes.
  2. Add minced garlic and thyme sprigs to sautéed vegetables, stir for 30 seconds. 1 Add cauliflower, broth, white beans, and salt & black pepper & simmer covered for 12-15 minutes until cauliflower is soft.
  3. While the soup simmers, cook some sausage in a pan until fully cooked. Keep to the side.
  4. Remove thyme sprigs and puree the soup using a blender or immersion blend until creamy and smooth.
  5. Adjust seasonings to taste. Consider more salt and black pepper or adding paprika or red pepper flakes.
  6. If the soup is too thin, consider adding some instant mashed potatoes as a thickener. You can also add some heavy whipping cream to make it creamier.
  7. Serve with sausage, parmesan cheese, and pepitas