Here's a very simple soup made with cauliflower and leeks. Roasting does add some time to the prep but the flavor of the roasted veggies is worth it.

This soup has a 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, and nut-free.

Leeks really are a star ingredient in this recipes, but you can use onions in a pinch. Leeks and onions are both alliums but leeks have a milder flavor than onions. I keep leeks in the refrigerator for up to 2 weeks.

The topping in the photos is crumbled croutons made from Parmesan biscotti. Some other good toppings are roasted veggies, or caramelized onions. This soup also make a great base for other creamy soups.

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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 like avocado oil, coconut oil, or ghee for roasting. If you bake at a slightly lower temperature, you can use olive oil. 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. Or, lower the temperature to 350°F and bake for closer to 35 or 40 minutes.

Also note that I like my soup thick, but feel free to add more water to thin it out to the consistency you prefer.

Servings: servings

Calories: 103kcal

Ingredients

2 cups chopped cauliflower
2 leeks
1 garlic clove peeled and minced
2 tablespoons avocado oil or other oil
2 ½ cups water
¾ teaspoon salt
salt & pepper to taste

Instructions

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.

Nutrition

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Parmesan Biscotti

If you want to get these extra crunchy, leave them in the oven for 10 minutes or so after you've turned it off.

Servings: biscotti

Calories: 96kcal

Ingredients

1 ½ cups blanched almond flour
1 ½ cups Parmesan cheese finely grated
¼ teaspoon salt
3 tablespoons water or as needed to hold the dough together
handful fresh parsley or other chopped herb; optional

US Customary - Metric

Instructions

Preheat oven to 350°F (180°C, or gas mark 4).
Prepare a baking sheet with parchment paper or a non-stick baking mat.
Place the almond flour, cheese, salt, and parsley in a food processor and process until well blended.
Add the water to the mixture and blend until the mixture forms a ball of dough. Only add enough water to hold it together - avoid making it too moist.
Shape the dough into a long rectangle or log, and place it on the baking sheet.
Bake for 20 minutes.
Cool the log for a few minutes and then slice it into biscotti. Lower the oven to 325°F (170°C, or gas mark 3).
Place each biscotti on it's side and bake for 15 minutes. Flip each biscotti once more and bake for another 15 minutes.
If they're still a bit soft you can turn off the oven and leave them in for 10 minutes.
Cool. Store in a sealed container for several days, or in the refrigerator for a few weeks. You can also freeze them for a few months.