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
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Ingredients
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- 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
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Directions
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- Preheat oven to 400 degrees Fahrenheit
- Toss cauliflower, leeks, and garlic with olive oil and put on baking pan
- Roast for 30-40 minutes (until as roasted as you like)
- Put vegetables in either a food processor, blender, or if you have an immersion blender put everything in a pot
- 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
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Notes
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- I like to roast everything really well because it is much more flavorful
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Posted by 
Natalie Journeys 
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.
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Ooooh…an apple…that sounds like a delicious add, for butternut squash I’d probably use apple cider versus a stock 🙂 Thanks for the idea!
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Looks lovely, cauliflower and leek are perfect vegetables for a soup
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