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roasted-cauliflower-and-leek-soup-recipe

Roasted Cauliflower and Leek Soup

A creamy, comforting soup made from roasted cauliflower and leeks.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: Vegetarian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 head Cauliflower cut into florets
  • 2 large Leeks cleaned and sliced
  • 3 cloves Garlic minced
  • 4 cups Vegetable Broth
  • 2 tablespoon Olive Oil
  • to taste Salt
  • to taste Black Pepper

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cauliflower florets and leeks with olive oil, salt, and pepper. Spread them out on a baking sheet.
  3. Roast in the oven for 25-30 minutes, until the vegetables are tender and slightly browned.
  4. In a large pot, heat a bit of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  5. Add the roasted vegetables to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Use a blender to puree the soup until smooth. Adjust seasoning with salt and pepper to taste.
  7. Serve hot and enjoy!

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 70mg | Calcium: 60mg | Iron: 2mg

Keywords

Cauliflower, Leek, Soup
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