This cauliflower leek soup is easy to make, but you'd never guess it from the taste - roasting & blending the veggies makes it flavorful & satisfying.
Thank you all SO much for your ideas & suggestions of what to make with my giant cauliflower. You had so many creative ideas, and I just loved reading through them all.
Last night, we curled up on the sofa with this creamy roasted cauliflower & leek soup. (Note: I used cashews for the cream part – if you’re nut-free, check out this creamy vegan cauliflower soup recipe.) This process might look subtle, but roasting the cauliflower, leeks & garlic brings out some pretty big flavors… and in a surprisingly little amount of time. The short version of this recipe is this: Roast. Blend.
(But I promise, it tastes fancier than that).
Thanks to so many of you for commenting with the leek & cauliflower soup idea… I went with this cashew cream idea suggested by Alisa. With the “toss it all in the oven” method (and paprika addition) as suggested by Anouk.
Roasted Cauliflower & Leek Soup
- About 2 cups chopped cauliflower
- 2-3 leeks, white and very light green parts, chopped (about 1 to 1½ cups)
- 2 garlic cloves
- 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)
- 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.