Roasted Cauliflower Leek Soup

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

Parmesan Biscotti

Print Recipe

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 1/2 cups water
3/4 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.