Vegan Leek & Cauliflower Cheese Soup

Vegan Leek & Cauliflower Cheese Soup

A great vegan alternative to a cauliflower cheese with the added bonus of leeks. The paprika-roasted cauliflower gives the soup an added depth-of-flavour, while the creaminess of the leeks give it a silky-smooth texture. Perfect for those cold, wintery nights.

Welcome to my first post on my new site! Still trying to get to grips with using WordPress self hosted; bit of a step-up from Blogger! I’m going to launch straight away into the recipe and try not to ramble too much. If you’d like to know my blogging schedule, then visit my ‘about me’ page where I’ve written a rough guide to what I’ll be posting when.

I’ve decided to start of with something completely out of my depth, something vegan. It turned out to not be as scary as I thought. I had feelings that this recipe wasn’t going to work but thank God it did, and it sure was delicious! Who knew vegan cheese was so good (vegans, obviously.. but that’s besides the point!) So what did I make, a friggin’ vegan cauliflower cheese soup with the added bonus of leek! I was pretty proud of myself to say the least. I now have 3 boxes of it in the freezer, ready for the colder days (pretty much now to be honest).

In this recipe, I used Violife Original Flavour block and their Prosociano wedge (a great alternative to parmesan). They both tasted pretty much like cheese. I was really surprised! My Husband stated that the Prosociano wedge tasted very similar to pecorino cheese.

Vegan Cauliflower Cheese Soup

This recipe is so simple to make, it only took me 30 minutes; just make sure you have the oven pre-heated beforehand to save time.

Things to consider before starting:

  • Pre-heat oven
  • Make sure you have a blender to hand (I used my Nutri Bullet)
  • You’ll need a roasting pan

Vegan Leek & Cauliflower Cheese Soup

January 9, 2018
: 4
: Easy


  • 2 tbsp of Olive Oil + extra for drizzling
  • 3 Leeks, chopped (3 cm)
  • 800g Cauliflower, chopped
  • 3 tsp of Paprika
  • 800ml of Vegetable Stock
  • 2 Bay Leaves
  • A Pinch of Rock Salt
  • Ground Pepper
  • 80g of Violife Vegan Cheese, grated
  • 50g of Violife Prosociano Cheese, grated
  • Fresh Parsley to decorate
  • Step 1 Vegan cauliflower cheese soup
  • Step 2 Heat the oil in a medium saucepan. Add the chopped leeks and cover with a lid. Leave to cook over a medium heat until soft but not brown (about 15 mins).
  • Step 3 Meanwhile, add the chopped cauliflower florets to a roasting pan and drizzle over some olive oil. Evenly sprinkle over the paprika, as well as the salt and place in a pre-heat oven at 150 (fan)/170 Celsius/350 F/gas mark 4. Roast for 25 minutes. Be sure to give a little shake to the pan every now and then.
  • Step 4 When the leeks are soft, add the vegetable stock and bay leaf and leave to boil. Add a pinch of salt and some pepper (season to taste). Lower the heat and leave to simmer for 5 minutes. Remove the bay leaf.
  • Step 5 Pour half the stock mix into a blender with quarter of the roasted cauliflower and half of the grated cheeses. Blend until pureed. Do the same with the other half stock/quarter cauliflower/half cheese. Mix together in a bowl with the rest of the roasted cauliflower florets (the remaining half).
  • Step 6 Serve with a garnish of fresh parsley.

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