Dairy-Free Vegetable Cream Soup
Prep time
Cook time
Total time
Unlike most potato-leek soups, this one uses part cauliflower for a lighter finish, and a wider range of nutrients. Feel free to swap in other vegetables.
Recipe type: Soup
Cuisine: French
Serves: 4 to 6 servings (6 cups)
  • 2 tablespoons olive oil
  • 1 large leek, halved lengthwise and thinly sliced
  • 2 cups small cauliflower florets
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ¾ teaspoon salt, plus additional to taste, if needed
  • ½ teaspoon black pepper
  • 1 large potato, peeled and cut into ½-inch cubes
  • 1 cup unsalted vegetable stock
  • 3 cups unsweetened dairy-free milk beverage (they tested with oat milk)
  • 2 tablespoons minced fresh italian parsley, plus additional for garnish (optional)
  • 1 tablespoon fresh lemon juice (from 1 lemon
  • 6 tablespoons breadcrumbs, for garnish (optional; gluten-free, if needed)
  1. Heat the oil in a large saucepan over medium-high heat. Add the leeks, cauliflower, carrots, celery, thyme, oregano, paprika, salt and pepper. Cook for 8 minutes or until the vegetables are tender, stirring frequently.
  2. Add the potato, stock, and milk beverage, and heat to a simmer. Reduce the heat to medium, and cook for 10 minutes or until the potatoes are easily pierced with a fork.
  3. Carefully puree the soup in batches in a blender until smooth.
  4. Stir in the parsley and lemon juice. Taste and season with additional salt, if needed.
  5. Serve the soup garnished with breadcrumbs and/or parsley, if desired.
Leftover Tip: Serve it cold, topped with diced cucumber and croutons, or warm it and stir in rotisserie chicken.

Shortcut Tip: Mirepoix is a classic French vegetable mixture that consists of 2 parts onion and 1 part each carrot and celery. It's used as a flavor base in soups, stews and braises. In this recipe, leeks are used in place of onions. But mirepoix is available in the produce section of many grocery stores and can be used in place of the leek, carrots, and celery to save on prep time.
Nutrition Information
Serving size: 1 cup Calories: 179 Fat: 6g Carbohydrates: 31g Sugar: 5g Sodium: 389mg Fiber: 4g Protein: 3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-vegetable-cream-soup