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Roasted Cauliflower and Leek Soup

Roasted Cauliflower and Leek Soup is so thick and creamy, it's like eating a bowl of mashed potatoes. This soup is my take on a classic French soup, vichyssoise. Vichyssoise is composed of potatoes and leeks and is served chilled. Traditionally, vichyssoise contains heavy cream, but the cauliflower in this dish makes the soup so velvety, you won't know it's dairy-free.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Servings: 6 servings
Author: lovecheflaura

Ingredients

  • 4 tbsp olive oil 1 tbsp reserved
  • 1 clove garlic, chopped
  • 1 large head cauliflower about 5 cups
  • 1 cup leeks white part only
  • 1 quart vegetable stock
  • ½ tbsp salt
  • ½ tsp black pepper

Instructions

  • Preheat the oven to 425 degrees
  • Chop the cauliflower into bite sizes florets and toss in the three tablespoons of olive oil
  • Place the cauliflower on a baking tray and roast in the oven until the florets are brown and fork tender, about 45 minutes
  • While the cauliflower is roasting, chop the white part of the leek and place in a strainer. Run under cool water, removing any dirt
  • In a medium soup pot, add the reserved one tablespoon of olive oil, the leeks and the garlic. Cook until the leeks are softened, about ten minutes
  • Once the leeks are softened, add the roasted cauliflower, vegetable stock, salt and black pepper. Cook on low for ten minutes
  • With an immersion blender, blend the soup until very smooth. If you do not have an immersion blender, place the soup, in two batches, into a blender and blend 
  • I like to top my soup with toasted pumpkin seeds for an added crunch. Enjoy!