Potato, Leek, and Cauliflower Soup with Garnishes
Ingredients
- Small Onion
- Large Leek
- 3 Celery Stalks
- Head of Cauliflower
- Small Russett Potato
- Low Sodium Vegetable Broth
- 1 Cup Unsweetened Cashew Milk
- 1-2 Tbsp Hickory Liquid Smoke
- Salt & Pepper
Garnish
- @lightlifefoods Bacon
- Chopped Chives
Preparation
Chop the onion, leek, celery, cauliflower, and potato into small pieces.
In a large pot, sauté the chopped onion, leek, and celery over medium heat until softened, using a small amount of water or broth to prevent sticking.
Add the chopped cauliflower and potato to the pot.
Pour in the vegetable broth and bring to a boil.
Reduce heat and simmer until the vegetables are tender, about 20-30 minutes.
Use an immersion blender or transfer to a blender to puree the soup until smooth.
Stir in the cashew milk, liquid smoke, salt, and pepper, and heat through without boiling.
For the garnish, cook the vegan bacon according to package instructions and crumble it; chop the chives if not already done.
Serve the soup hot, topped with the bacon crumbles and chopped chives.