Recipe: Roasted Cauliflower Leek Soup
Like potato leek soup—but without the potato.
It’s not that I’m anti-potato— honestly, I just like cauliflower more! Instead of mashed potatoes, I often do mashed cauliflower (I often do cauliflower rice over regular rice, too!)
So when our helper, Sarah, asked if I wanted potato leek soup, I asked if she could replace the potato with cauliflower.
Here we are: roasted cauliflower leek soup. All the deliciousness, without all the starch.
Side note: if you’re in a pinch trying to get a health din on the table for the fam or after a long day at work, you can sub fresh veggies for a bag of frozen organic mixed veggies.
Enjoy! xx
INGREDIENTS
1 large head of cauliflower; roughly chopped into flowerets
2 medium leeks; white & light green parts only, washed, halved and thinly sliced
4-5 cloves garlic; skins removed
Chicken stock (I used about 4 cups)
Olive oil
Fresh thyme (I used the whole clamshell from the grocery store)
Salt & Pepper to taste
Assorted mixed veggies; washed, peeled and chopped accordingly
DIRECTIONS
Preheat oven to 425 degrees and line a large baking sheet with parchment paper. Place your cauliflower and garlic on backing sheet in an even layer and drizzle with olive oil, salt and pepper. (I put my garlic in one corner of the pan for easy access.) Place a few sprigs of fresh thyme over the top and put your pan in the oven, setting timer for 20 minutes.
While your veggies roast, drizzle a good amount of olive oil (I started with about 3-4 tablespoons) in a large pot and add your leeks. Cook over medium heat until the white part of your leeks are almost see-through. Removed from heat and transfer your leeks to your blender.
Place a few fresh thyme sprigs (or the rest of the clamshell, if you’re like me) in your pot with enough chicken stock to cover them. Cover and bring to a boil. Allow to cook together for 5-10 min. Remove the thyme sprigs and discard (it’s okay if small pieces of thyme are leftover).
After 20 minutes of roasting, remove your garlic from the pan and transfer to your blender. Continue roasting cauliflower for another 15-20 min, or until it starts to brown.
Once done roasting, remove the thyme sprigs and transfer your cauliflower to your blender. Add your chicken stock/thyme mixture to your blender and puree until smooth. (You can do this in batches, if needed.)
Transfer your puree to your large pot and turn heat to medium. Add more chicken stock to your desired soup consistency. Add your veggies and bring your soup to a low boil, stirring regularly for 15-20min. Add more salt and pepper to taste.