Roasted Cauliflower + Leek Soup
FIVE INGREDIENT ROASTED CAULIFLOWER + LEEK SOUP
I love soups! They are simple, cost and time effective and nutritious! Only a few simple ingredients and voila! Meals for days! Roasting veggies gives deep intense flavour that really takes your simple soup to the next level.
ROASTED CAULIFLOWER AND LEEK SOUP
Prep time: 45 minutes
The colder months are upon us and this leaves us wanting warm, comforting foods.
Comfort foods can be perfectly healthy and this delicious soup fits the bill. Gluten and dairy free with only five ingredients, this is a perfect make ahead lunch or weeknight meal.
Roasting the cauliflower gives it a lovely sweet taste and the leek and onion are a classic combination that lend a depth of flavor to this dish.
1 medium head of Cauliflower
1 large Leek
1 large Yellow onion
2 tablespoons Coconut oil
3 cups Vegetable or Free Range Chicken stock
Salt and Pepper to your taste
Preheat oven to 225°C (435°F).
Trim and chop cauliflower into florets. Slice leek lengthwise, Peel and quarter onion. Place all veggies and coconut oil in roasting pan. Season with salt and pepper.
Roast for 20-25 minutes until cauliflower is soft and vegetables have good color.
Place all vegetables in a large stock pot. Add stock and salt and pepper to taste. Using a stick mixer blend until desired consistency is reached. Reheat on the stove top on a low heat and top with parsley, pepper and a drizzle of olive oil to serve.