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Sauté Leeks and Garlic: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced leeks and minced garlic, and sauté until softened, about 5 minutes.
Add Cauliflower and Broth: Add the cauliflower florets to the pot, along with the vegetable broth. Bring to a simmer and cook until the cauliflower is tender, about 15-20 minutes.
Blend Soup: Using an immersion blender or regular blender, carefully blend the soup until smooth and creamy.
Add Milk and Seasonings: Stir in the unsweetened almond milk and dried thyme. Season with salt and pepper to taste, adjusting as needed.
Simmer and Serve: Return the soup to a simmer and cook for an additional 5 minutes to allow the flavors to meld together.
Garnish and Enjoy: Ladle the Cauliflower Leek Soup into bowls. Garnish with chopped fresh parsley before serving.
Serve Warm: Serve the soup warm and enjoy the comforting flavors!