Roasted Leek and Cauliflower Soup

Don’t knock it till ya try it kids. I was sent this recipe by my mom’s BFF, Miss Brenda. Soup is always good on a cold and snowy day (Who am I kidding? Soup is good on ANY day!) This particular soup did not disappoint!


1 Medium Head of Cauliflower (roughly chopped)
2 Leeks, White and Light Green Part Only (I used pre-chopped frozen leeks from Trader Joes)

6 Cloves of Garlic (I used 2 teaspoons of minced garlic)

2 Tablespoons Olive Oil
2 14 Ounce Cans Chicken Broth* (I used Trader Joes veggie broth) 
Kosher Salt
Fresh Ground Black Pepper

-Preheat oven to 425 degrees Farenheit.
-Spread chopped cauliflower, leeks and garlic on baking sheet.
-Drizzle olive oil on vegetables and mix well to thoroughly coat. Sprinkle with kosher salt.
-Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened.
-Pour roasted vegetables into a saucepan and add 2 cans of chicken (or veggie) broth and fresh ground pepper to taste.
-Over medium high heat, heat vegetables and broth until it bubbles.
-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.

*If you are using a blender…for the love of God please vent the lid. If you do not the hot soup will cause the lid to come off and soup will fly everywhere causing you to cuss as you clean soup off the counters and floor.*

After the soup was finshed I spooned some of the yumminess into a bowl and topped with a little bit of shredded cheese, homemade croutons, and went to town!
Along with the soup I made us some Low and Slow Sweet Potatoes using Ashley’s method. You MUST try cooking sweet potatoes this way!  You don’t need to add any butter or brown sugar to these taters. The low and slow method allows for the natural sugars and flavors to come out. Delish!!
I had some chicken breast strips cooking on low in the crock pot all day for Marcus. I simply added some onions, water, chicken bouillon granules, salt, pepper, and garlic to the chicken in the crock pot and turned it on low before I left for work. The crock pot did all the work! Love it!
The end result was one hearty vegetarian meal for me, and a healthy, flavorful meal for Marcus.  
Let me know if you guys try out any of these cooking methods. I’m interested in hearing feedback and stories. Points for you if you cause your blender lid to fly off and then have to clean your kitchen in a fit of rage. 😉

5 responses to “Roasted Leek and Cauliflower Soup

  1. Sounds and looks amazing! I will try this soon!

  2. Glad you liked the soup! I may make it for dinner today along with the sweet potatoes. Awesome site Taylor!

  3. Pingback: Homemade Healthy Fats | Delish World

  4. Looks great! Thanks for the link back to my homemade croutons 🙂

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