roasted cauliflower soup



This soup is creamy without having dairy because of the smooth quality of blended, roasted cauliflower. The leeks add a savory element while the roasted cauliflower adds complexity. Finishing the soup with walnut oil brings out the nuttiness of the dish.

Roasted Cauliflower Soup


  • 2 heads cauliflower, cleaned and chopped
  • 4 leeks, cleaned and chopped
  • 1/8 cup extra virgin olive oil
  • 4 cups broth
  • Salt & Pepper, to taste
  • Walnut oil


  1. Turn the oven on to 450 degrees.
  2. Wash and cut cauliflower into 2 inch slices.
  3. Put on cookie sheets and drizzle with olive oil.
  4. Roast in the oven until soft and just browned, about 25-30 minutes.
  5. Wash and chop leeks.
  6. Heat 1/8 cup olive oil in a large soup pot.
  7. Add leeks and stir until soften, about 10 minutes.
  8. Add cauliflower and sauté for 5 minutes.
  9. Add vegetable broth and salt and pepper.
  10. Bring to a simmer and cook for 10 minutes
  11. Let soup cool. Blend in a blender until smooth.
  12. Reheat soup and serve with 1 teaspoon of walnut oil on top.
  13. Enjoy!

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