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Spicy Roasted Cauliflower & Leek Soup – vegetarian recipe
Stav Kogan

Spicy Roasted Cauliflower & Leek Soup

A luxuriously creamy and wholesome soup made by roasting cauliflower and leeks to unlock a deep, caramelized sweetness, balanced with a gentle, warming heat from cayenne. The potatoes create a creamy texture without any heavy cream.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 serving
Calories: 144
Ingredients Method Nutrition

Ingredients
  

  • 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 (0.1 fl oz) 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 (0.1 fl oz) sea salt
  • Pinch white pepper
  • 2 Tbsp 30 ml plain low-fat yogurt or plain soy yogurt
  • 2 Tbsp 30 ml chopped cilantro
  • 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.

Method
 

  1. Preheat your oven to 425°F 220°C (425°F).
  2. Place the prepared cauliflower on one baking sheet and the leeks on another.
  3. Toss each with 1 Tbsp 15 ml of olive oil.
  4. Sprinkle the cauliflower with cumin, onion powder, garlic powder, and cayenne, then toss to coat evenly.
  5. Place both baking sheets in the oven.
  6. Roast until the vegetables are soft and lightly browned around the edges, about 10 minutes for the leeks and 20 minutes for the cauliflower.
  7. Stir each sheet once, halfway through cooking.
  8. In a large pot or Dutch oven, combine the potatoes, celery, garlic, thyme, vegetable broth, salt, and white pepper.
  9. Add the roasted leeks and all but ½ cup 120 ml (4.1 fl oz) of the roasted cauliflower (reserve the rest for garnish).
  10. Bring the soup to a simmer and cook, covered, until the potatoes and celery are tender, about 15 minutes.
  11. Carefully transfer the soup to a blender or food processor.
  12. Add the yogurt and purée until completely smooth, working in batches if necessary.
  13. Ladle the soup into bowls and garnish with the reserved roasted cauliflower florets and fresh cilantro before serving.

Nutrition

Calories: 144kcalCarbohydrates: 17gProtein: 3gFat: 4g

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