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Roasted Cauliflower & Leek Soup
Amy

Roasted Cauliflower & Leek Soup

This Roasted Cauliflower & Leek Soup is a creamy, comforting bowl of goodness that’s as nourishing as it is delicious. Roasting the cauliflower brings out its natural sweetness and adds a rich, caramelized depth, while tender leeks lend a subtle, buttery flavor.
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Servings: 5
Ingredients Method

Ingredients
  

  • 2 cups chopped cauliflower
  • 2-3 leeks, white and very light green parts, chopped (about 1 to 1½ cups)
  • 2 cloves garlic
  • Extra-virgin olive oil, for drizzling
  • ½ cup raw, unsalted, un-roasted cashews, soaked overnight* (see note)
  • 1½ teaspoons miso paste (or just salt if you don't have any)
  • Leaves from a few sprigs of marjoram or thyme
  • 3 cups water
  • 2 tablespoons more olive oil (to blend into the soup)
  • ⅛ teaspoon smoked paprika (or more to taste)
  • Squeeze of lemon
  • Sea salt and fresh black pepper
  • Red pepper flakes (optional)
  • Splash of white wine vinegar or champagne vinegar, at the end (especially if you made yours too spicy like I did)

Method
 

  1. Preheat the oven to 400 degrees.
  2. Spread the cauliflower, leeks, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with a few pinches of salt & pepper.
  3. Roast for 20-30 minutes, rotating halfway through. Remove when everything is starting to turn golden, but before the leeks are burning (if a few get too charred, it's ok, just pick them out later).
  4. Add to your blender the veggies you just roasted, drained cashews, marjoram leaves, miso paste, a squeeze of lemon and 1½ cups water. Blend until pureed.
  5. Add the 2 tablespoons olive oil, paprika, and the remaining 1½ cups water. Blend again.
  6. Taste and adjust seasonings.
  7. Pour into a medium saucepan and heat just until the soup is warm. Stir in a little more water if it's too thick.
  8. Serve with bread on the side.
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