Go Back

Roast Leek and Cauliflower Soup

This is an easy recipe full of flavour feel free to add anything you wish chilli, lemon juice or a splash of soy sauce.
Prep Time20 mins
Cook Time30 mins
Course: Appetizer, Soup, Supper
Cuisine: American, French, Italian, Mediterranean
Keyword: Lectin Free, Paleo, soup, vegan, vegetarian, Whole30
Servings: 4 as a meal

Equipment

  • Blender
  • Oven
  • Stove

Ingredients

  • 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

Instructions

  • 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.