Creamy Roasted Cauliflower
+ Leek Soup
The extra step is worth it.
- Heat a small skillet over high heat with 1/2 cup coconut oil in it.
- When the oil is hot but not burning or smoking, sprinkle in the leeks.
- Cook for 1 minute and then toss and turn.
- Cook for another 30 seconds or until they begin to brown.
- Remove from the pan to a paper towel and sprinkle with salt.
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Easy Creamy Roasted Cauliflower and Leek Soup with Fried Leeks
- Total Time: 45 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
The creamiest dairy free and vegetarian soup – top with fried leeks.
Ingredients
- 2 tablespoons olive oil
- 1 head of cauliflower, sliced into 1/2 inch pieces
- salt and pepper
- 1 teaspoon dried thyme
- 1/2 cup and 1 teaspoon coconut oil, divided
- 1 leek, sliced thinly and cleaned
- 1 shallot, sliced
- 1/2 lemon, juiced
- 1 13.5 oz. full fat coconut milk
- 3 cups chicken bone broth or vegetable broth
Instructions
- Preheat your oven to 400F.
- Drizzle the olive oil around a sheet pan and arrange the sliced cauliflower around the pan. Sprinkle with salt, pepper and thyme.
- Roast for 12-14 minutes or until browned and tender to the touch.
- Meanwhile in a saucepot, heat up the coconut oil over medium/low heat. Add in all the leeks, except 3 tablespoons and shallot, sauté until soften but not browned.
- Pour in the lemon juice, coconut milk and broth. Add in 1/2 teaspoon salt and pepper.
- Remove the cauliflower from the oven and add all of it except a few florets for garnish. Bring to a simmer and cook for 6 minutes. Turn the heat off.
- Blend it in a blender or use a hand blender – process on high until very smooth.
- To make the fried leeks, heat a small skillet over high heat with 1/2 cup coconut oil in it. When the oil is hot but not burning or smoking, sprinkle in the leeks. Cook for 1 minute and then toss and turn.
- Cook for another 30 seconds or until they begin to brown. Remove from the pan to a paper towel and sprinkle with salt.
- Serve the soup hot and garnish with the reserved florets and fried leeks.
- Prep Time: 5
- Cook Time: 40
- Category: soup
- Method: stove-top
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