Roasted Cauliflower and Leek Soup

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I love this soup…it’s simple, takes little effort to make, and is delicious. It also makes about 4-5 servings, so plenty of leftovers.

I also bought a new toy…it’s a Kitchenaid immersion blender. I’ve always wanted one of these, but I figured a food processor and a Nutri bullet is fine, but sometimes those are kind of a pain in the ass to clean. This tool is fairly inexpensive so I thought I’d give it a try.

Disclaimer: I am a member of the Amazon Affiliates program… I am not sponsored by any of these products, I just want to share what I use. I do get a little kick-back if you purchase anything through the links provided. Prices are no different than if you were just shopping on your own

Roasted Cauliflower and Leek Soup




  • 1 head of cauliflower, chopped
  • 2 leeks, sliced
  • 2-4 garlic cloves, peeled
  • 2 tablespoons of olive oil
  • 2-4 cups of vegetable or chicken stock
  • Seasonings of your choice, I used: salt, pepper, paprika


  1. Preheat oven to 400 degrees Fahrenheit
  2. Toss cauliflower, leeks, and garlic with olive oil and put on baking pan
  3. Roast for 30-40 minutes (until as roasted as you like)
  4. Put vegetables in either a food processor, blender, or if you have an immersion blender put everything in a pot
  5. Add some of the stock and blend until it is smooth (it doesn’t have to be super smooth, it will have texture). Put everything in a pot (if you haven’t already) and heat over stove and add the spices that you want (salt, pepper, etc) and you’re done


  • I like to roast everything really well because it is much more flavorful


  1. I have done a similar soup several times, but instead of cauliflower I roast 2 halves of a butternut squash. When its roasted and has some caramelization on it, I scoop the flesh from the skin into a pot. Add all the other ingredients (and sometimes also a roasted apple) and then use the immersion blender on everything. = Yummo.

    Liked by 1 person

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