Roasted Cauliflower Leek Soup
This creamy cauliflower leek soup uses roasted cauliflower and other vegan ingredients to make the perfect low carb meal, side dish, or even meal prep recipe. It's a soup everyone will love!
Ingredients
- 1 large head of cauliflower, approx. 2-3 lbs, cut into florets
- 2 Tbsps olive oil, or avocado oil
- sea salt and freshly ground pepper, to taste
- 1 leek, sliced
- 2 cups vegetable or chicken bone broth
- 2 cups unsweetened almond, cashew, or coconut milk
- 4-5 cloves fresh garlic, minced
- 4 oz freshly grated parmesan cheese
- minced fresh parsley, to garnish
- red pepper flakes, optional garnish
Instructions
- Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
- Place cauliflower florets onto your prepared sheet pan. Drizzle with oil and season with sea salt and pepper to your taste.
- Roast for 25-30 min, or until cauliflower is tender and lightly browned/caramelized as shown in the video.
- Once finished, transfer your roasted cauliflower to a large stockpot then add in the leek, broth, milk, garlic, and parmesan.
- Gently simmer over medium-low heat for 20-30 minutes or so, then blend with an immersion blender until smooth.
- Garnish with fresh parsley and serve hot.
- Enjoy!
Nutrition
Calories: 250kcal, Carbohydrates: 14g, Protein: 14g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 19mg, Sodium: 1135mg, Potassium: 508mg, Fiber: 4g, Sugar: 5g, Vitamin A: 843IU, Vitamin C: 73mg, Calcium: 536mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!