Roasted Cauliflower Leek Garlic Soup
Warm up with the velvety comfort of Roasted Cauliflower Leek Garlic Soup, a rich and flavorful dish that's perfect for cozy evenings or an elegant starter. This recipe combines the nutty sweetness of roasted cauliflower, the delicate onion-like flavor of leeks, and the aromatic punch of roasted garlic, all blended into a creamy, satisfying soup. Infused with fresh thyme, a hint of paprika, and a splash of lemon juice for brightness, every spoonful is bursting with layers of flavor. The addition of heavy cream creates an irresistibly smooth texture, while fresh parsley adds a pop of color and freshness to the final presentation. Easy to prepare in under an hour, this soup is both comforting and nutrient-packed, making it an ideal choice for chilly nights or as a gourmet addition to your meal rotation. Serve with crusty bread or a simple green salad for a complete, soul-satisfying experience!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 stalks Leeks
- 6 cloves Garlic
- 4 tablespoons Olive oil
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Cut the cauliflower into bite-sized florets and spread them on a baking sheet.
Trim and clean the leeks, slicing only the white and light green parts into thin rounds. Add them to the baking sheet.
Peel the garlic cloves and add them to the baking sheet whole.
Drizzle 3 tablespoons of olive oil over the cauliflower, leeks, and garlic. Sprinkle with salt, black pepper, and paprika. Toss to coat evenly.
Roast the vegetables in the oven for 25-30 minutes, or until the cauliflower is golden and tender, tossing halfway through.
Heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat.
Transfer the roasted vegetables to the pot. Add the thyme and stir for 1-2 minutes to release the aroma.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 10 minutes.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
Stir in the heavy cream and lemon juice. Taste and adjust seasoning if necessary.
Reheat the soup gently if needed, but do not let it boil.
Serve hot, garnished with fresh parsley and an optional drizzle of olive oil or extra cream.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5635 mg | 245% | |
| Total Carbohydrate | 122.2 g | 44% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 33.6 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4106 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
