This is a great alternative to the traditional Leek and Potato Soup. Lower in carbs and dairy free with a great savory taste.
This is Day 2 lunch of my Covid-19 self isolation meal plan. I am making do with what I have on hand and what I can buy at the local supermarket and grocer. As I am staying at an Airbnb in the UK until my flight home to Australia, I don’t have all my kitchen equipment and herbs and spices on hand. So I am hoping to enspire you all to get creative in your kitchen, and cook with intention and joy. You never know you just may surprise yourself! Take care out there.
This is an amazingly simple soup that packs a punch to the taste buds. As I am in the UK in lockdown and trying to work with what’s on hand is available and cheap. Cauliflower keeps coming up, they are always there on the shelf of the supermarket no matter what time of the day I go and shop.
I have been using cauliflower as a rice alternative and you can find my cauliflower rice recipe here. If you are trying to keep you carb consumption down either because we are stuck inside most of the day with little or no exercise. Or if you are wanting to limit your carbs due to wanting a healthier lifestyle and stop those pesky sugar spikes that can wreck havoc with our energy levels, this is definitely one veggie to keep in mind to substitute for so many of the carbs we do eat.
This soup is filling and extremely flavourful, that’s due to roasting the vegies. Roasting always makes things taste better. While these were in the oven I also roasted a few sweet potatoes to save for dinner the following night. Although, it doesn’t take long to cook the leeks and sweet potato I could not see the point of wasting power, it would also save time and leave me to do other things tomorrow like paint, read or write.
I served it with Brazilian Cheese Bread made with cassava flour, which really adds to the carb intake. I am not 100% happy with the recipe so will try it a few more times before posting it. It is well worth making to go with soup, a bit time consuming but when done properly the taste is divine. The bread is also gluten and Lectin free for those who are interested.
My photo isn’t the greatest as I overcooked the veggies due to not knowing the oven and they cooked far quicker than expected. It’s also not as smooth as I would generally serve having a very old blender with only half a lid, although the texture was still very appealing. Please enjoy the recipe and leave any comments that you like or let me know if you made it and what you thought. As always enjoy….
Roast Leek and Cauliflower Soup
- 1 large head of cauliflower, cut into pieces
- 1 whole head of garlic
- 3-4 leeks sliced into 1cm pieces
- 4 tbsp olive oil
- Additional olive oil to serve
- 3-4 cups vegetable stock
- Salt and pepper to taste
- Preheat the oven to 180° prepare the cauliflower and leeks keeping the garlic whole and unpeeled. Line a baking tray with paper and place the veggies making sure they aren’t too crowded. Drizzle with the oil using more if required
- Roast the leeks and cauliflower for around 20-25 minutes turning half way through, remove when cooked through and turning golden though not burnt.
- Remove from the oven and place in a food processor or blender popping out as many of the garlic cloves you like. I use all of them as I love garlic however, you may only want one or two. If so the others will keep in the fridge for around a week to use in other dishes. Blend until smooth with around 1 cup of the stock.
- Pour this mixture into a saucepan adding remainder of stock. You may not need the 4 cups it depends if you like your soup thick or a little runny. Heat through do not boil as everything is already cooked it just needs warming. Season with salt and pepper to taste.
- Serve with a splash of olive oil and herbs of your choice crusty bread or toast and enjoy.