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Roasted Cauliflower and Leek Soup
I kept this soup simple to let the subtle flavors of the cauliflower and leeks shine through. I seasoned it with a little bit of fresh thyme, opted for water over broth, and drizzled a little extra virgin olive oil on the top of each serving. This could also be served "loaded" like a potato soup with some crumbled bacon, sharp cheddar, and sliced scallions - would be delicious! Ingredients
- 1 Tbsp. olive oil
- 1 head of cauliflower, cut into florets
- 2 Tbsp. unsalted butter
- 2 leeks, cleaned and sliced
- 2 sprigs of fresh thyme
- Water
- Salt and pepper
Directions
- Toss the cauliflower florets in the olive oil and season with salt. Spread out on a sheet pan and roast in a 425°F oven for about 20 minutes, or until golden brown and tender.
- Meanwhile, heat the butter in a large dutch oven over medium heat. Add the leeks, the thyme sprigs, and a pinch of salt. Saute until the leeks are soft but not browned, about 10 minutes.
- Add the roasted cauliflower to the dutch oven along with enough water to just about cover the vegetables (about 3-4 cups). Simmer this mixture for about 15 minutes, or until the cauliflower is very tender. Season with salt and pepper to taste, and remove the thyme sprigs.
- Transfer to a blender and puree until smooth. If the soup is too thick, add more water.
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