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.
Roasted Cauliflower Leek Soup
- 2 cups chopped cauliflower
- 2 leeks
- 1 garlic clove peeled and minced
- 2 tablespoons avocado oil or other oil
- 2 1/2 cups water
- 3/4 teaspoon salt
- salt & pepper 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.