Here’s a simple spin on potato leek soup, using roasted cauliflower and leeks.
It’s creamy, buttery flavor requires only a few key ingredients: cauliflower, leeks, salt, garlic, and water. And no need for butter or dairy for that matter—it’s naturally dairy-free, grain-free, lactose-free, nut-free, and the list goes on.
The topping in the photos is crumbled croutons made from Parmesan biscotti. Some other good toppings are roasted veggies, caramelized onions, or if you’re an omnivore, crumbled bacon.
Here’s a video on how to cut up a cauliflower.
Roasted Cauliflower Leek Soup
When cutting up leeks, I trim the bottom roots, and then slice it into coins, stopping when the white turns into green.
You can use high heat oil, coconut oil, or ghee for roasting. To avoid burning the leeks, cut the cauliflower into small pieces so they will soften sooner and you can keep the roasting time closer to 25 minutes. I also remove the fully burnt pieces of leek.
Also note that I like my soup thick, but feel free to add more water to thin it out to the consistency you prefer.
- 2 cups (200 g) chopped cauliflower
- 2 leeks (about 1.5 cups or 135 g), trimmed and sliced into coins
- 1 garlic clove, peeled
- 3 tablespoons high heat oil
- 2 1/2 cups (354 ml) water
- 3/4 teaspoon salt (or more to taste)
- Preheat your oven to 400°F (200°C, or gas mark 6).
- Prepare a baking sheet with parchment paper or a non-stick baking mat.
- Add the cauliflower, leeks, garlic, and oil to a bowl and mix until well coated.
- Spread the cauliflower, leeks, and garlic on the baking sheet.
- Roast for 25 minutes, or until you can insert a fork into the cauliflower. The cauliflower and leeks may brown on the edges, but don’t let them burn.
- Add the roasted cauliflower mix, water, and salt to a high-speed blender or food processor and blend until smooth, or to the consistency you prefer. Add more water as necessary.
- Serve very warm. Store leftover soup in the refrigerator for a few days, or freeze for a few months.