Creamy Cauliflower, Asparagus Leek Soup

This smooth and elegant soup is a nourishing blend of spring-inspired vegetables and comforting flavor. Cauliflower creates a naturally creamy texture, while asparagus and leeks add freshness, depth, and subtle sweetness. Garlic, thyme, and bay leaves bring gentle savory notes to every spoonful. Blended until silky, this wholesome soup is rich in fiber, vitamins, and plant-based nourishment, making it perfect for a light lunch, starter, or cozy dinner.

3 tbsp coconut or avocado oil 

3 cups cauliflower, chopped 

1 cup asparagus trimmed and chopped 

2 large leeks, washed and chopped use both white and green parts 

4 cloves garlic, minced 

2 bay leaves 

1/2 tsp thyme powder 

1/2 tsp garlic powder 

4-5 cups vegetable broth or bone broth 

Optional topping:  chives, seeds, pepper flakes, sprouts 

Sauté leeks in oil until soft. Add garlic and cook until fragrant. Add cauliflower, asparagus, seasonings and broth. Bring to a boil, cover, and turn down to a simmer for 20 minutes or until tender. Transfer to a blender and blend until smooth (or blend with immersion blender). Add more water or broth until desired consistency is reached. Season with salt and pepper. Top with chives, roasted seeds or sprouts