This Roasted Cauliflower and Leek Soup is incredibly comforting, easy to make, and bursting with flavor. It’s a perfect hearty meal that will warm you from the inside out, even if you’re new to cooking.
Key Ingredients & Substitutions
- Cauliflower: Fresh is best for roasting.
- Leeks: Use the white and light green parts only. Green onions are a decent substitute if you can’t find leeks.
- Vegetable Broth: Choose a low-sodium option. Chicken broth works too if you prefer.
- Olive Oil: Any neutral cooking oil like avocado oil can be used.
- Garlic: Fresh is ideal.
- Heavy Cream: For a dairy-free option, unsweetened full-fat coconut milk adds a lovely creaminess.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 large leeks, white and light green parts only, thinly sliced and rinsed well
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large baking sheet, large pot or Dutch oven, blender (immersion or standing)
Step-by-Step Instructions
1. Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the cauliflower florets and sliced leeks with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, or until the cauliflower is tender and slightly caramelized. This roasting step brings out incredible depth in your roasted cauliflower and leek soup.
2. Sauté the Garlic
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
3. Simmer the Soup
Add the roasted cauliflower and leeks to the pot with the garlic. Pour in the vegetable broth. Bring the mixture to a simmer and cook for about 5-7 minutes to allow the flavors to meld.
4. Blend Until Smooth
Carefully transfer the hot soup to a blender or use an immersion blender directly in the pot. Blend until the roasted cauliflower and leek soup is smooth and creamy. If using a standing blender, blend in batches and be cautious with hot liquids.
5. Finish and Serve
Return the pureed soup to the pot. Stir in the heavy cream, if using, and adjust seasoning with more salt and pepper to your taste. Heat gently until warmed through, but do not boil. Ladle your delicious roasted cauliflower and leek soup into bowls and enjoy.
Storage Instructions
Leftover Roasted Cauliflower and Leek Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or microwave in intervals until hot. If the soup is too thick, you can add a splash of vegetable broth or water to reach your desired consistency.
Frequently Asked Questions (FAQ)
Q: Can I make this soup ahead of time?
A: Yes, this roasted cauliflower and leek soup is excellent for meal prep and often tastes even better the next day.
Q: Is this soup dairy-free?
A: It can be! Simply omit the heavy cream or use full-fat coconut milk for a dairy-free alternative.
Q: Do I have to roast the vegetables?
A: While you can boil or steam them, roasting significantly enhances the flavor and adds a delicious depth to the roasted cauliflower and leek soup. It’s highly recommended.
Q: How can I make this soup thicker?
A: For a thicker soup, use slightly less broth or simmer it for a few extra minutes after blending to reduce it.
Q: Can I freeze this soup?
A: Yes, this roasted cauliflower and leek soup freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What can I serve with this soup?
A: It’s wonderful with crusty bread, a simple green salad, or some croutons on top.
