roasted cauliflower & leek soup
Roasted cauliflower & leek soup might be a good recipe to expand your soup recipe box. This recipe makes 3 servings with 403 calories, 6g of protein, and 35g of fat each. For $1.48 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Winter. 14133 people have tried and liked this recipe. It is brought to you by Love & Lemons. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up lemon, leeks, salt, and a few other things to make it today. Overall, this recipe earns an amazing spoonacular score of 97%. Try Roasted Cauliflower And Leek Soup, Roasted Cauliflower and Leek Soup, and Roasted Cauliflower and Leek Soup for similar recipes.
Servings: 3
Ingredients:
about 2 cups chopped cauliflower
1 tablespoon white wine vinegar or champagne vinegar, at the end (especially if you made yours too spicy like I did)..jpg)
2 cloves of garlic
2-3 leeks, white and very light green parts, chopped (about 1 to 1.5 cups)
tablespoon of lemon
leaves from 3 sprigs of marjoram or thyme
1.5 teaspoons miso paste (or just salt if you don't have any)
2 tablespoons more olive oil (to blend into the soup)
olive oil, for drizzling
1/2 cup raw, unsalted, un-roasted cashews, soaked overnight* (see note)
3 more pinches of salt
1/8 teaspoon smoked paprika (or more to taste)
3 cups of water
Equipment:
oven
baking sheet
blender
sauce pan
Cooking instruction summary:
Preheat oven to 400 degrees. Spread cauliflower, leeks and garlic on a baking sheet. 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).Add to your blender (a Vitamix ideally), the veggies you just roasted, drained cashews, marjoram leaves, miso paste, a squeeze of lemon and half the water (1.5 cups). Blend until pureed. Add olive oil, paprika, and the rest of the water. Blend again. Taste and adjust seasonings.Pour into a medium saucepan and heat just until it's warm. Stir in a little more water if it's too thick. Serve with bread on the side.
Step by step:
1. Preheat oven to 400 degrees.
2. Spread cauliflower, leeks and garlic on a baking sheet.
3. Drizzle with olive oil and sprinkle with a few pinches of salt & pepper. Roast for 20-30 minutes, rotating halfway through.
4. 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).
5. Add to your blender (a Vitamix ideally), the veggies you just roasted, drained cashews, marjoram leaves, miso paste, a squeeze of lemon and half the water (1.5 cups). Blend until pureed.
6. Add olive oil, paprika, and the rest of the water. Blend again. Taste and adjust seasonings.
7. Pour into a medium saucepan and heat just until it's warm. Stir in a little more water if it's too thick.
8. Serve with bread on the side.
Nutrition Information:
covered percent of daily need
