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Roasted Cauliflower Leek Soup

January 8, 2017 by Erica Leave a Comment

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: 4 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.

Nutrition

Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 467mg | Potassium: 233mg | Fiber: 2g | Sugar: 3g | Vitamin A: 742IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 1mg

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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Nut Free, Paleo, Soup, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: cauliflower, leeks

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My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
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  • IndieBound
  • Books-A-Million

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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