This reminds me of a potato cheddar soup and it’s so perfect for a chilly Saturday. Just like chili it’s all about the toppings; my JF Shiitake Bacon is a must. I also used JF Spicy Salt, Kosterina’s Spicy Red Pepper Olive Oil, vegan cheddar shreds, and green onion. So good! Serves 4 as a side.

INGREDIENTS:

1 Tbsp olive oil
2 leeks, sliced
2 shallots, sliced
1 garlic clove, chopped
Cauliflower, roasted
1 cup plain almond milk (I like Three Trees)
1 (5oz) container dairy free, plain yogurt (optional; I like Culina)
3 cups vegetable broth (I like Kettle & Fire)
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste

Roasted Cauliflower:
Cauliflower
Olive oil
JF Spicy Salt

TOPPINGS:

JF Shiitake Bacon
JF Spicy Salt, to taste
Olive oil (I like Kosterina’s Spicy Red Pepper)
Green onion, sliced on the diagonal
Vegan cheddar, shredded (I like VioLife)

PROCESS:

Roasted Cauliflower
Preheat the oven to 400º. On a prepared baking sheet toss your cauliflower florets in olive oil and  JF Spicy Salt, coating well. Roast until slightly browned and crisp on the exterior. 

Creamy Dairy Free Cauliflower Leek Soup 
In a large soup pot begin to warm the olive oil. Add in your sliced leeks, shallots, and garlic; allow that to become fragrant over the heat. Work in our roasted cauliflower, almond milk, and dairy-free yogurt; combine well. Pour in the vegetable broth, season with  JF Spicy Salt and cracked black pepper. 

Turn up the heat slightly to bring it to a boil, then lower it and simmer for about 15 minutes.