olive oil or oil of choicefor cooking (substitute water or broth for oil free)
2cupssliced leekswhites and light greens only
1Tbspminced garlic
5cupsvegetable broth
1largehead cauliflower between 2 - 2 1/4 lb before trimming, or 11 - 12 cups florets
9cups, packed*kale (leaves only, roughly chopped)1 large bunch should do
1/2cupnutritional yeastplus more for topping
1cupunflavored/unsweetened non-dairy milknut-free is necessary
3/4tspground black pepper
1/4tsppaprika
1/4tspliquid smokefor soy-free or if you avoid liquid smoke, substitute smoked paprika
1- 2 tspsea saltto taste
red chili flakesto taste, for topping
Instructions
Cut the cauliflower into florets. Set aside.
Heat a large pot or dutch oven over medium heat. Drizzle with oil. Once the oil is hot, add the sliced leeks and sauté until they start to brown, about 3 minutes.
Stir the garlic in with the leeks and continue to sauté for 30 more seconds.
Add the broth and cauliflower florets to the pot. Increase heat to high and once boiling, cover with a lid and reduce heat enough to maintain a simmer (about medium-low). Simmer for 10 minutes, or until cauliflower is tender and can easily be pierced with a fork.
Turn off the heat. Add 7 packed cups of the kale leaves to the blender and (working in batches, if necessary) transfer the soup to the blender with the kale. The kale will reduce in size once hot and blended, it’s easiest to start by filling the blender with kale and about 2 cups of soup, blend, and then continue adding more of the broth/cauliflower/leek mixture until all is blended and completely smooth. Return all of the soup to the pot.
Bring the soup back to a simmer. Stir in the nutritional yeast, non-dairy milk, pepper, paprika, liquid smoke, 1 teaspoon of sea salt, and 1 1/2 packed cups of the kale (you should have about a half of a cup remaining).
Cover the soup, reduce the heat slightly, and maintain a light simmer for five more minutes. Taste and, if desired, add more salt to taste.
Top each serving with fresh *kale leaves, sprinkle with nutritional yeast and a pinch of red chili flakes.
Notes
*You can reduce the amount of kale to 8 1/2 packed cups and substitute the other half of cup (used for topping the soup) to kale chips, they make a yummy swap!