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.
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)
Instructions
- Preheat the oven to 400 degrees.
- Spread the cauliflower, leeks, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with a few pinches of salt & pepper.
- 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).
- 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.
- Add the 2 tablespoons olive oil, paprika, and the remaining 1½ cups water. Blend again.
- Taste and adjust seasonings.
- Pour into a medium saucepan and heat just until the soup is warm. Stir in a little more water if it's too thick.
- Serve with bread on the side.
Tried this recipe?Let us know how it was!