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Cream of Cauliflower Soup with Chives
4 leeks, mostly white parts, well rinsed and chopped
½ cup celery root, diced
½ cup fennel, diced
2 to 3 tablespoons vegan butter
1 head cauliflower, broken into
6 cups vegetable broth
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh thyme leaves
1 cup non-dairy milk creamer
2 tablespoons chopped fresh chives
Cook the leeks, celery root, and fennel in the vegan butter over medium-low heat in an uncovered large pot for about 10 minutes, until the vegetables become tender. Add the cauliflower and cook for 10 additional minutes. Add the vegetable broth, salt, pepper and thyme, and bring to a boil over high heat. Reduce heat to low and simmer for about 30 to 40 minutes, until vegetables are very soft. In a food processor, or with an immersion blender, purée the soup until smooth. Return the purée to the pot, add the non-dairy creamer, and warm on medium until heated throughout. Adjust seasoning to taste, and sprinkle chives over the top.