Roasted Cauliflower and Leek Soup

Roasted Cauliflower and Leek Soup


  • 1 medium Head Cauliflower (roughly chopped)
  • 2 Leeks, White and Light Green Part Only (cut into half lengthwise)
  • 6 Cloves Garlic
  • 2 tablespoons Olive Oil
  • 2 Cans Chicken Broth*
  • Kosher Salt
  • Fresh Ground Black Pepper


  1. Preheat oven to 425 degrees Farenheit.
  2. Spread chopped cauliflower, leeks and garlic on baking sheet.
  3. Drizzle olive oil on vegetables and mix well to thoroughly coat. Sprinkle with kosher salt.
  4. Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened.
  5. Pour roasted vegetables into a saucepan and add 2 cans of chicken broth and fresh ground pepper to taste.
  6. Over medium high heat, heat vegetables and broth until it bubbles.
  7. Using an immersion blender (stick blender), thoroughly puree all contents of the saucepan. If you don't have an immersion blender, you can use a regular blender. Just be careful putting hot liquids in a blender as they can cause the lid to come flying off sending your yummy soup all over your kitchen. (You can vent the lid a little to help reduce the chance of this happening.)

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