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Roasted Cauliflower and Leek Soup

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soups
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For Roasting
  • 1 large head cauliflower, cut into florets
  • 2 large leeks, white and light green parts only, sliced
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • For the Soup
  • 1 tablespoon butter or olive oil
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low sodium)
  • 1 small potato, peeled and diced (for extra creaminess)
  • ½ teaspoon dried thyme (or 1 teaspoon fresh)
  • ¼ teaspoon nutmeg (optional)
  • Salt and pepper, to taste
  • Optional Garnishes
  • Drizzle of olive oil
  • Croutons
  • Chopped chives or parsley
  • Toasted pumpkin seeds

Instructions
 

  • Step 1: Roast the Vegetables : Preheat your oven to 200°C (400°F). Spread cauliflower florets and sliced leeks on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Roast for 25–30 minutes, turning once, until vegetables are soft and lightly caramelized.
  • Step 2: Build the Soup Base : In a large pot, heat butter or olive oil over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant (do not brown).
  • Step 3: Simmer : Add vegetable broth, diced potato, thyme, nutmeg (if using), and the roasted vegetables. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes, until the potato is very tender.
  • Step 4: Blend : Using an immersion blender (or transferring carefully to a countertop blender), blend the soup until completely smooth and creamy.
  • Step 5: Adjust and Finish : Taste and adjust salt and pepper. If the soup is too thick, add a little extra broth or water until desired consistency is reached.