Creamy Roasted Cauliflower
+ Leek Soup

October 23, 2020

Sending you into this Fall weekend with an easy vegetarian soup – sure to warm your hearts and bellies!

You guys – I can’t get over how creamy this soup is…WITHOUT cream or any dairy, what’s so ever. 
 
It’s a good one. The bone broth (or use vegetable broth to keep it vegetarian), along with the cauliflower, olive oil and leeks makes it perfect.

The fried leeks are an extra step but so worth it. I love the texture and color contrast – plus a little fried vegetables never hurts.

The extra step is worth it.

Sometimes extra steps are worth it. These fried leeks add some texture to this creamy soup – garnish with some flake salt and enjoy.

Let’s fry some 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.

Want to see other soup recipes?

My favorite Roasted Tomato & Basil Soup

Lemon Ginger Orzo & Chicken Soup

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

Easy Creamy Roasted Cauliflower and Leek Soup with Fried Leeks

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Author: Kat @ inthewhitesparrowkitchen
Total Time: 45 minutes
Yield: 6 1x
Diet: Vegetarian

Print Recipe

Description

The creamiest dairy free and vegetarian soup – top with fried leeks.

Ingredients

Scale

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

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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.