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