Roasted Cauliflower + Leek Soup
A smooth and light soup made with perfectly roasted cauliflower, sauteed garlic leeks and vegetable broth. Topped with fresh chopped herbs and crispy golden cauliflower florets. A perfect starter, side dish or when you just need something warm.
Servings 6 small bowls
Equipment
- high speed blender
Ingredients
- 2 tbsp olive oil divided
- 1 head cauliflower chopped into florets
- 4 leeks thinly sliced
- 1 stalk celery thinly sliced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup water
- juice from half a lemon
- 1 tbsp vegan butter I used Earth Balance brand
- 10 twists fresh pepper more to taste
- ⅛ tsp salt more to taste
- 1 tbsp fresh herbs such as parsley and dill garnish, optional
- 4-6 roasted cauliflower florets garnish, optional
Instructions
- Preheat the oven to 400° and line a large baking tray with parchment paper.
- Place the chopped cauliflower into a large bowl and toss with 1 tablespoon of olive oil and a pinch of salt.
- Arrange the florets on the lined baking tray and place in the oven for 25-30 minutes, or until golden brown and easily pierced with a fork. Remove from the oven, set aside and, pick out 4-6 pretty florets for garnish, if using.
- When the cauliflower is just about done roasting, heat a large dutch oven over medium-high heat with the remaining 1 tablespoon of olive oil.
- Once the oil is warmed, add the sliced leeks, celery and, a pinch of salt. Cook for about 5 minutes until they soften and become translucent. Add the garlic and cook for 2 minutes, until fragrant, stirring often.
- Add the roasted cauliflower, vegetable broth and, water into the pot and bring the mixture to a boil. Once boiling, reduce heat and let simmer for 20 minutes.
- Remove from the heat, and let cool for a few minutes.
- Carefully transfer the mixture into a high-speed blender with the lemon juice, pepper and, vegan butter. Blend until completely smooth.
- Taste and adjust seasonings as needed.
- Pour soup into bowls and garnish with fresh herbs and roasted cauliflower florets, if desired.
Notes
Storage: this soup will keep well in the fridge for about 5 days, or in the freezer for up to 3 months.
Vegan Butter: if you don't have any, you could substitute for olive oil, or omit it completely. It does add a nice richness to the soup, so I do recommend it.
Broth/Water: if you want the soup to be really thick, you could omit the water. If you want a thinner consistency, you could certainly add more water or broth during the blending process. Just be sure to adjust seasonings as needed.
Recipe Adapted from Cookie + Kate