Roasted Cauliflower Leek Soup

Introducing a comforting and flavorful delight: Roasted Cauliflower Leek Soup! This recipe transforms humble ingredients into a luxurious and nourishing dish that’s perfect for any occasion. Fresh cauliflower, tender leeks, and aromatic garlic are roasted to perfection, infusing the soup with depth and richness.

But the magic doesn’t stop there. Creamy cashews, savory miso paste, and fragrant marjoram or thyme elevate the flavor profile, creating a velvety texture that’s simply irresistible. A touch of smoked paprika adds a subtle smokiness, while a squeeze of lemon brightens the flavors and brings everything together.

Whether enjoyed as a light lunch or a cozy dinner, this Roasted Cauliflower Leek Soup is sure to warm your soul and tantalize your taste buds. So grab your blender, preheat your oven, and get ready to savor every spoonful of this delicious creation.

Roasted Cauliflower Leek Soup

Ingredients:

About 2 cups chopped cauliflower

2-3 leeks, white and very light green parts, chopped (about 1 to 1½ cups)

2 garlic cloves

Extra-virgin olive oil, for drizzling

½ cup raw, unsalted, un-roasted cashews, soaked overnight* (see note)

1½ teaspoons miso paste (or just salt if you don’t have any)

Leaves from a few sprigs of marjoram or thyme

3 cups water

2 tablespoons more olive oil (to blend into the soup)

⅛ teaspoon smoked paprika (or more to taste)

Squeeze of lemon

Sea salt and fresh black pepper

Red pepper flakes (optional)

Splash of white wine vinegar or champagne vinegar, at the end (especially if you made yours too spicy like I did)

Instructions

Step 1:

Preheat the oven to 400 degrees.

Spread the cauliflower, leeks, and garlic on a baking sheet.

Step 2:

Drizzle with olive oil and sprinkle with a few pinches of salt & pepper.

Roast for 20-30 minutes, rotating halfway through.

Remove when everything is starting to turn golden, but before the leeks are burning (if a few get too charred, it’s ok, just pick them out later).

Step 3:

Add to your blender the veggies you just roasted, drained cashews, marjoram leaves, miso paste, a squeeze of lemon and 1½ cups water.

Blend until pureed.

Add the 2 tablespoons olive oil, paprika, and the remaining 1½ cups water.

Blend again.

Taste and adjust seasonings.

Step 4:

Pour into a medium saucepan and heat just until the soup is warm.

Stir in a little more water if it’s too thick.

Serve with bread on the side.

Notes:

Roasted Cauliflower and Leeks: Roasting the cauliflower, leeks, and garlic enhances their natural sweetness and adds depth of flavor to the soup.

Cashews: Soaked cashews contribute to the soup’s creaminess without the need for dairy, making it suitable for those with dietary restrictions or preferences.

Miso Paste: Miso paste adds a savory umami flavor to the soup, but if unavailable, salt can be used as a substitute.

Marjoram or Thyme: The herbs infuse the soup with aromatic notes, enhancing its overall complexity.

Smoked Paprika: A hint of smoked paprika adds a subtle smokiness to the soup, balancing the sweetness of the roasted vegetables.

Lemon: A squeeze of lemon brightens the flavors of the soup, adding a refreshing zing.

Red Pepper Flakes: Optional red pepper flakes can be added for a touch of heat, providing a pleasant contrast to the soup’s creamy texture.

Vinegar: A splash of white wine vinegar or champagne vinegar at the end helps balance the flavors, especially if the soup turns out too spicy.

Preparation: After roasting the vegetables, they are blended together with the soaked cashews, miso paste, herbs, lemon, and water until smooth. Additional olive oil, paprika, and water are added and blended again until the desired consistency is achieved.

Adjusting Seasonings: Before serving, the soup’s seasoning is adjusted according to taste preferences, ensuring a perfectly balanced flavor profile.

Serving: The soup is gently heated in a saucepan until warm, and additional water can be stirred in if it’s too thick. Serve with bread on the side for a satisfying and comforting meal.

Nutrition Information:

Frequently Asked Questions:

Can I substitute the cashews in this recipe?

Yes, you can substitute cashews with other nuts like almonds or macadamia nuts, or with dairy alternatives like coconut milk for creaminess.

Can I use dried herbs instead of fresh marjoram or thyme?

Yes, you can use dried herbs instead, but use them sparingly, as dried herbs are more potent than fresh ones. Start with about half the amount called for in the recipe.

How long does it take to roast the cauliflower and leeks?

Roast the cauliflower and leeks for about 20-30 minutes at 400 degrees Fahrenheit, or until they start to turn golden brown.

Rotate the baking sheet halfway through cooking.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days.

Reheat gently on the stove before serving.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months.

Allow it to cool completely before transferring it to a freezer-safe container.

Thaw in the refrigerator overnight before reheating.

Can I omit the miso paste?

Yes, you can omit the miso paste if you don’t have any.

Just adjust the seasoning with salt to taste.

Is this soup vegan?

Yes, this soup is vegan if you use miso paste and skip the optional red pepper flakes.

Can I use vegetable broth instead of water?

Yes, you can use vegetable broth instead of water for added flavor.

Adjust the seasoning accordingly as vegetable broth may already contain salt.

Can I use frozen cauliflower instead of fresh?

Yes, you can use frozen cauliflower instead of fresh.

Just thaw it before roasting, and pat it dry to remove excess moisture.

What can I serve with this soup besides bread?

You can serve this soup with a side salad, crackers, or a grilled cheese sandwich for a more substantial meal.

Additionally, a dollop of yogurt or a sprinkle of fresh herbs can add extra flavor and texture.