A delicious vegan Creamy Cauliflower and Leek Soup, part of the 'BALLEN ON A BUDGET' series, bringing you meals under $10. This savory, creamy, and flavorful soup is equivalent to a warm hug and serves up to 4 people.
1. Dice 3 cloves garlic and 1/2 of a small ginger and add to 3-4 tbsp warmed oil in a large pot. Cook until fragrant!
2. Next add 1/2 thinly sliced leek and 3/4ths of a whole onion. Cook for about 3-5 minutes until fragrant stirring regularly.
3. Add your seasoning blend (2 tbsp curry powder, 1 tsp paprika, 1 1/2 tsp basil, 1 tsp garlic powder, 2 bay leaves, salt and pep to taste) over the onions and cook for another 2 minutes.
4. Wash your cauliflower and roughly chop. Add directly to your onion mixture.
5. Mix 1 tbsp of BRB Veg Base and 3 cups of water (can sub for 3 cups veg broth) then add it to your pot along with 1 can of coconut milk. Stir and cook covered for 15-20 minutes until your cauliflower is tender!
6. Once cauliflower is tender add roughly 1/2 of the soup mixture to a blender (adding more cauliflower than soup to make it thick) and blend until smooth.
7. Add creamy mixture back into the soup and add 1/2 of your kale - cooking roughly 5 more minutes.
8. ENJOY!
