Roasted cauliflower and leek soup –Today, I want to share a delightful recipe for Roasted Cauliflower and Leek Soup. This comforting dish is perfect for chilly weather and makes for a warm, nourishing meal. Let’s dive into the recipe!
Roasted Cauliflower and Leek Soup
This creamy and flavorful soup is not only delicious but also incredibly easy to make. The combination of roasted cauliflower and leeks creates a rich, savory base that is sure to impress.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 2 leeks, cleaned and sliced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh herbs (like thyme or chives) for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets and sliced leeks with olive oil, salt, and pepper.
- Spread the mixture onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the cauliflower is tender and golden brown, stirring halfway through.
- Once roasted, transfer the cauliflower and leeks to a large pot. Pour in the vegetable or chicken broth, and bring to a simmer over medium heat.
- After about 10 minutes of simmering, remove the pot from heat and let it cool slightly.
- Using an immersion blender or a regular blender, carefully blend the soup until smooth. If using a regular blender, be cautious with the hot liquid and blend in batches if necessary.
- Return the blended soup to the pot, add the heavy cream or coconut milk, and stir to combine. Adjust seasoning with salt and pepper if needed. Heat gently before serving.
- Serve hot, garnished with fresh herbs for an added touch of flavor and color.
This Roasted Cauliflower and Leek Soup is perfect for a cozy night in or as an appetizer for a dinner party. Enjoy every spoonful!