There’s nothing quite like a bowl of soup that warms you from the inside out, and this Spicy Roasted Cauliflower & Leek Soup does exactly that. Roasting the cauliflower and leeks first unlocks a deep, caramelized sweetness that perfectly balances the gentle, warming heat from the cayenne. The potatoes create a luxuriously creamy texture without a drop of heavy cream, making it both comforting and wholesome. It’s a simple, elegant soup that tastes like it’s been simmering for hours. Get ready to fall in love!
Ingredients
• PREP: 25 minutes | COOK: 35 minutes | YIELD: 8 x 1-cup servings
• 1 head cauliflower, cut into large bite-sized pieces
• 3 leeks, white and light green parts only, rinsed well, halved lengthwise and sliced crosswise, ¼-inch thick
• 2 Tbsp 30 ml extra virgin olive oil, divided
• 1 tsp 5 ml ground cumin
• ½ tsp 2.5 ml each onion powder and garlic powder
• 1/8 tsp 0.625 ml cayenne
• 2 new white potatoes, skins on, chopped
• 2 large ribs celery, chopped
• 2 cloves garlic, chopped
• 1 tsp 5 ml fresh thyme, chopped
• 4 cups 950 ml low-sodium, gluten-free vegetable broth
• ½ tsp 2.5 ml sea salt
• Pinch white pepper
• 2 Tbsp 30 ml plain low-fat yogurt or plain soy yogurt
• 2 Tbsp 30 ml chopped cilantro
Instructions
1. Preheat your oven to 425°F 220°C. Place the prepared cauliflower on one baking sheet and the leeks on another. Toss each with 1 Tbsp 15 ml of olive oil.
2. Sprinkle the cauliflower with cumin, onion powder, garlic powder, and cayenne, then toss to coat evenly. Place both baking sheets in the oven.
3. Roast until the vegetables are soft and lightly browned around the edges, about 10 minutes for the leeks and 20 minutes for the cauliflower. Stir each sheet once, halfway through cooking.
4. In a large pot or Dutch oven, combine the potatoes, celery, garlic, thyme, vegetable broth, salt, and white pepper. Add the roasted leeks and all but ½ cup 120 ml of the roasted cauliflower (reserve the rest for garnish).
5. Bring the soup to a simmer and cook, covered, until the potatoes and celery are tender, about 15 minutes.
6. Carefully transfer the soup to a blender or food processor. Add the yogurt and purée until completely smooth, working in batches if necessary.
7. Ladle the soup into bowls and garnish with the reserved roasted cauliflower florets and fresh cilantro before serving.
Nutritional Information
• Value per 1-cup serving
• Calories: 144
• Protein: 3 g
• Carbohydrates: 17 g
• Total Fat: 4 g
• Saturated Fat: 1 g
• Fiber: 3 g
• Sodium: 321 mg
Pro Tips
• For an easier, one-pot cleanup, use an immersion (stick) blender to purée the soup directly in the pot.
• To make this recipe fully vegan, simply use your favorite plain, unsweetened soy yogurt or substitute it with a swirl of full-fat coconut milk for extra richness.
• Control the heat by adjusting the amount of cayenne pepper. For a milder soup, use just a pinch; for a fiery kick, add a little more after blending and tasting.
• This soup freezes beautifully. Allow it to cool completely, then store it in airtight containers in the freezer for up to 3 months.
FAQ
Q: How can I make this roasted cauliflower soup vegan
A: To make this soup fully vegan, simply substitute the low-fat yogurt with a plain, unsweetened plant-based yogurt, such as soy or coconut. You can also use a swirl of full-fat coconut milk for an even richer, creamier texture.
Q: Can I add more protein to this vegetarian soup
A: Absolutely. For a simple protein boost, you can blend in a half-cup of rinsed cannellini beans along with the other ingredients in step 6. Alternatively, garnish the finished soup with roasted chickpeas for added protein and a delightful crunch.
Q: Does this cauliflower and leek soup freeze well
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to airtight, freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating gently on the stovetop.
Q: Is this spicy cauliflower soup gluten-free
A: Yes, this recipe is naturally gluten-free. Just be sure to use a certified gluten-free vegetable broth to ensure the final dish meets your dietary requirements.
