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Ingredients

1 head Cauliflower
1 Onion
4 cups Low Sodium Chicken Stock
2 Leeks
1 tbsp Apple Cider Vinegar
Seasonings
1 tsp Sweet Paprika Powder
Salt
Pepper

Roasted Cauliflower and Leek Soup

Creamy & Dairy Free!

  • Serves 4
  • Medium

Directions

Happy New Year Everyone! What are your new year’s resolutions? Hopefully one of them is eating more plant-based meals! If that’s the case…you are in luck! This Roasted Cauliflower & Leek Soup is creamy, flavorful and leaves you feeling comforted and satisfied! I honestly do not know why everyone has the need to add butter, heavy cream and that sort to soups…you will be surprised how delicious this soup is without the dairy!

Steps

1
Done

Roast The Vegetables

First, preheat your oven to 420F and prep the veg. Break up the cauliflower head into chunks, cut the onion into quarters, depending on the size of the onion and crush and peel the garlic cloves. Add the veg to a baking sheet lined with tinfoil or parchment paper and spread them out evenly. One even layer will ensure even roasting. Drizzle about 2 tbsp of olive oil over the veg and season with 1 tbsp of salt & pepper each. With your hands or a spoon, toss the veg so that each piece is coated in the oil and seasoning. Roast for 20-25 minutes or until the veg has developed some color.

2
Done

Sauté The Leeks

While the veg roast, heat up a large pot with a bit of olive oil and sauté the finely chopped leeks on medium heat until translucent, about 10-15 minutes, then add 1 tsp of paprika powder, a sprinkle of salt & pepper and the chicken broth. You can also use vegetable broth to keep this dish vegan!

3
Done

Blend Until Smooth

Next, add the roasted vegetables to the pot and simmer for about 10 minutes. During those 10 minutes, the flavors will combine and get more robust, time to grab a spoon and taste for seasoning. If it tastes to your liking, it's time to puree! Use an immersion blender or a regular blender to blend until the soup is nice and smooth. If you are using a regular blender, like I did, you will need to blend in 3 batches. Only fill up the blender about 2/3 full and if the top of your blender has built in measuring cup (that's the middle, removable piece of the top), remove it so that the steam of the hot soup can escape as you blend. Do, however, use a kitchen towel to cover the top so there are no accidents!

4
Done

Let's 'Bowl Up'

Once the soup is blended and smooth, return back to the soup pot. At this point, add the 1 tbsp of apple cider vinegar or lemon juice and taste one last time for seasoning. Time to plate up...or 'bowl up' in this case and enjoy! I recommend garnishing this soup with some finely chopped parsley, chopped nuts for some crunch, red pepper flakes (if you like is a bit spicy) and a drizzle of olive oil for that silky finish!

Joni

Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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