Creamy, crunchy, and totally easy. This leek soup recipe is packed with sweet leeks, earthy cabbage, beetroot, and creamy cashews. Quick to prep, perfect for leftovers, and fancy enough for guests. One bowl = all the pretty, cozy feels.
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Chilly days are basically soup weather. And not just any soup ... something creamy, cozy, and a tiny bit indulgent. That's where this leek soup recipe comes in. It's simple, but never boring. Just a few seasonal veggies - leeks, cabbage, beetroot - come together for sweet, earthy, comforting flavors.
Top it with roasted cashews and you've got crunch meets cream. It's just perfect after a rainy walk or a long, exhausting day.
Big bonus: it tastes just as good tomorrow. Maybe even better. Totally prep-friendly.
Plus, it's vegan, gluten-free, and packed with real, wholesome ingredients that make you feel good, inside and out.
And the best part? It looks and feels fancy enough to serve guests. Think Thanksgiving, or any of those cozy winter holidays.
Ingredients for This Leek Soup Recipe
Okay, this leek soup recipe keeps things simple but never boring.
Let's talk ingredients:
- Leeks bring a subtle sweetness.
- Cabbage adds bulk and earthiness.
- Onions give that nice caramelized base.
- Beetroot adds color and an earthy punch (and you can even use pre-cooked to save time).
- Cashews make it creamy without dairy (or store-bought vegan cream). Plus, we're roasting some for a crunchy topping.
- A splash of neutral oil, a pinch of marjoram, and some good vegetable broth tie it all together.
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So yeah - you've got all the feels. All the textures. All the deliciousness. One pretty bowl of totally out-of-the-ordinary soup.
🍽 Recipe
Creamy Leek Soup Recipe With Cabbage (Vegan)
Equipment
- blender (for making the cashew cream)
- Immersion blender (for pureeing the soup)
Ingredients
- 200 g cashews*, divided (half for cream, half for topping)
- 500 g fresh beetroot (or pre-cooked to save time)
- 400 g leek (1 large)
- 1 small cabbage (about 1 kg / 2.2 lbs)
- 2 yellow onions
- 4 tablespoons rapeseed oil (or any neutral oil)
- 2 liters vegetable broth
- 1 teaspoon dried marjoram
- Salt, to taste
Instructions
- Soak cashews*: Place half the cashews in water for 3-4 hours or overnight.
- Cook beetroot: Boil until tender (20-60 minutes depending on size). Cool, peel, and dice.Skip this step if using pre-cooked beetroot.
- Prep veggies: Clean leek thoroughly, chop (reserve a few slices for garnish). Quarter cabbage, remove core, and chop finely. Peel and chop onions.
- Sauté: In a large pot, heat oil. Sauté onions until translucent. Add leek and cabbage, cook 5 minutes.
- Simmer: Add broth and marjoram. Simmer covered until cabbage is tender (15-30 minutes).
- Toast cashews: Roast remaining cashews in a dry pan until golden.
- Blend cashew cream: Drain soaked cashews and blend with 200 ml water (about 1 scant cup) until smooth. Stir into soup. Purée soup until creamy. Season with salt.
- Serve: Ladle soup into bowls. Top with beet cubes, roasted cashews, and reserved leek slices.
Notes
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I'm always curious. Tried this creamy leek soup recipe? How did it go? I wanna hear all about it. How did you serve it?
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Wishing you planty of cozy soup delights,
Ramona
♥
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