Description
This Cauliflower Soup is rich, creamy, and entirely plant-based. Roasted cauliflower, leeks, and garlic blend into a velvety, flavorful soup that’s cozy, healthy, and perfect for a light lunch or dinner.
Ingredients
- 1 large head cauliflower, chopped into florets (about 8 cups)
- 1 tablespoon olive oil, plus more for drizzling
- 2 leeks, white and light green parts only, chopped and rinsed
- 3 garlic cloves, chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 4 cups vegetable broth
- 1/2 to 1 cup water, as needed
- Sea salt and freshly ground black pepper, to taste
- Optional toppings: drizzle of olive oil, chopped parsley, crusty bread
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place cauliflower florets on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25–30 minutes or until golden and tender.
- Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add leeks and a pinch of salt. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
- Add the roasted cauliflower, Dijon mustard, vinegar, and broth. Simmer for 15 minutes.
- Transfer soup to a blender (or use an immersion blender) and blend until smooth, adding water as needed to reach desired consistency.
- Season to taste with salt and pepper. Serve hot with optional toppings.
Notes
- For extra depth, reserve a few roasted cauliflower florets to garnish the soup.
- Add a sprinkle of nutritional yeast for a cheesy flavor without dairy.
- This soup stores well in the fridge for up to 4 days and freezes well for longer storage.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
