Hearty leek and roasted cauliflower soup recipe that will satisfy even the hungriest tummy.
As the weather starts to slowly get colder again, I find myself craving those thick and flavourful soups that will warm my insides. This leek and roasted cauliflower soup really hits the mark. It's delicious, filling, and will keep you warm if you have to venture outside into the cold.
This soup is completely vegan, dairy-free and gluten-free. With its low calories you can even grab a second bowl without guilt, though I like to enjoy a side of fresh crusty bread with a smear of rouille.
I also like adding additional vegetables like frozen peas and corn when they are on hand. Just thaw the peas and corn and add them in at the end after pulsing with an immersion blender. Add an additional 10 minutes to the cooking time to ensure the peas and corn are heated through before serving.
TIP: Whenever I roast garlic, I always roast an entire bulb. Though this recipe only calls for 4 cloves, adding roasted garlic in place of fresh garlic in any other dish improves the flavour immensely. So, I always roast extra to have on hand.
(Makes 4 servings)
1 head cauliflower, cut into florets and roasted
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic, roasted
1 tablespoon plant-based butter
2 stalks celery, chopped
1 large carrot, peeled and chopped
1 leek, cleaned and chopped
1 tablespoon tapioca flour
4 cups vegetable stock
1 teaspoon dried parsley
1 teaspoon dried thyme
additional salt and ground black pepper to taste
Preheat oven to 400 °F / 205 °C and line a sheet pan with parchment paper, or a silicone liner, then set aside.
In a large bowl, place the cauliflower florets, drizzle with the extra virgin olive oil and add the salt and pepper. Toss to evenly coat the florets with the oil and spices then transfer to the sheet pan and spread the florets out into a single layer.
Place the peeled garlic cloves onto a piece of tin foil large enough to wrap them entirely. Using a spatula, scrape and oil and spices remaining in the bowl in which the cauliflower was tossed, and drizzle it over the garlic before wrapping the foil tightly. Place the package of garlic onto the sheet pan with the cauliflower and place it into the oven to roast. After 15 minutes, turn the cauliflower florets then continue roasting until they turn a golden brown (about 15 additional minutes).
While the cauliflower and garlic roast, in a 6-quart stock pot over medium heat, melt the butter. Add the celery and carrot and sauté for 10 minutes. Add the leek and combine well, then continue sautéing for an additional 5 minutes.
Place the tapioca flour into a 4-cup measuring cup and slowly mix in the vegetable stock to avoid lumps. Pour the stock into the pot with the leek mixture and increase the temperature to medium-high to bring it to a low boil before lowering the temperature again to medium.
Taking the sheet pan out of the oven, carefully unwrap the garlic. Once unwrapped, you should be able to crush the garlic cloves easily with the back of a fork. Add the cauliflower, garlic, dried parsley and thyme to the stock pot and mix. Allow the soup to come to a simmer and cook for 20 minutes stirring occasionally.
Using an immersion blender, pulse the soup until it reaches your desired consistency. Sample the soup and add additional salt and black pepper as needed to taste. Serve and enjoy.
Nutritional Information Per Serving:
total calories = 141 | total fat = 5.89g | saturated fat = 1.18g | cholesterol = 0mg | sodium = 1337.5mg | net carbohydrates = 15.32g | dietary fibre = 5g | sugars = 6.48g | protein = 4.06g