Roasted Cauliflower Potato Leek and Garlic Soup
Warm up with a bowl of comforting Roasted Cauliflower Potato Leek and Garlic Soup, a velvety, flavor-packed dish that's perfect for cozy nights or elegant dinner parties. This creamy vegetable soup shines with the deep, caramelized flavors of roasted cauliflower, potatoes, leeks, and garlic, elevated by a hint of thyme and a swirl of heavy cream for richness. The roasting process adds a wonderful depth of flavor, while blending ensures a silky-smooth texture. Each spoonful is a harmonious balance of earthy, savory, and slightly sweet notes, complemented by a garnish of fresh parsley. With simple ingredients and a straightforward process, this soup is both impressive and easy to prepare—ideal for making ahead or enjoying freshly made. Whether served as a warming starter or a hearty main course, it’s a must-try recipe for soup enthusiasts and veggie lovers alike!
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Recipe Information
Ingredients
- 1 head cauliflower
- 3 medium potatoes
- 2 large leeks
- 1 whole bulb garlic
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the cauliflower into florets and peel and chop the potatoes into 1-inch cubes. Slice off the darker green part of the leeks and chop the remaining pale green and white portion into 1/2-inch rounds. Peel off the outer layers of the garlic bulb and slice off its top to expose the cloves.
Place the cauliflower florets, potato cubes, leeks, and whole garlic bulb on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season with a pinch of salt and pepper, and toss to coat evenly.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, turning halfway through for even cooking.
Once the vegetables are roasted, remove the garlic bulb and squeeze the roasted garlic cloves out of their skins into a small bowl. Discard the garlic skin.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the roasted vegetables and garlic, then pour in the vegetable broth. Add the dried thyme, salt, and black pepper.
Bring the mixture to a simmer and let cook for 10 minutes to allow the flavors to meld together.
Using an immersion blender, blend the soup until creamy and smooth. Alternatively, blend in batches using a countertop blender, being careful not to overfill it.
Stir in the heavy cream and adjust the seasoning to taste with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5690 mg | 247% | |
| Total Carbohydrate | 284.1 g | 103% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 45.6 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 7774 mg | 165% | |
*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.
